Chili Crunch Cauliflower + Parmesan
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
Do you know chili crunch? It contains crunchy, flavor-packed bits of onion, pepper, garlic and aromatic spices. It’s a wildly popular condiment that took off during the pandemic and is now available in supermarkets and online. A true flavor bomb, this condiment is incredibly nuanced and full of umami. It goes with everything! Schmear it over sandwiches and spoon it over eggs, tacos, fried rice and grain bowls.
Serves 6.
INGREDIENTS
1 1/2 pounds cauliflower
2 tablespoons fresh lemon juice
2 tablespoons chile crunch, well stirred, plus more for serving
1/2 cup grated parmesan cheese, divided
1/4 teaspoon kosher salt
1/3 cup shelled roasted and salted (or chili roasted) pistachios, chopped
DIRECTIONS
Preheat oven to 450°. Chop cauliflower into florets. Combine lemon juice, 2 tablespoons chili crunch and 1/4 cup cheese, stirring well with a whisk. Place cauliflower in a large bowl. Add chili crunch mixture to cauliflower, toss well to coat. Spread cauliflower in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 10 minutes. Add pistachios; toss. Bake an additional 10 minutes or until edges are browned. Sprinkle with remaining cheese; top with additional chili crunch, if desired.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.