Cauliflower roasted in chilli butter from Ottolenghi Flavour / Flavor (page 205) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • cauliflower
  • lemons
  • onions
  • caster sugar
  • tomato paste
  • butter
  • red chillies
  • Urfa chilli flakes
  • Aleppo chilli flakes
  • rose harissa
  • red bell pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MmeFleiss on March 06, 2021

    I made this with a frozen cauliflower florets mix and was able to cut the cook time down to 20 mins at 400F (convection). Really makes cauliflower exciting to eat.

  • blintz on February 13, 2021

    Sooo good! The cauliflower cooked faster than the recipe suggested — maybe I parboiled it a little too long? The sauce is outstanding. I served the dish with salmon cakes that had an Asian flavor profile with a spicy dipping sauce and somehow everything worked together.

  • michalow on February 11, 2021

    It's true--this is delicious, and you should follow the advice in the recipe to make extra chile butter so you can put it on everything.

  • vickster on January 20, 2021

    Delicious! The Chile Butter is incredible!!

  • bernalgirl on January 17, 2021

    An outstanding recipe, the chile butter is excellent and the cooking method yields perfectly caramelized cauliflower. I’ve also prepared the cauliflower in fat pieces to speed cooking time, which was perfect for weeknight dinner.

  • Running_with_Wools on January 11, 2021

    One person said this is insanely delicious and one idea is to serve it in tacos with scrambled eggs and avocado

  • Shaxon on January 02, 2021

    I cooked as instructed and everything burnt in 20 minutes before the last timer went off. It was ruined. Watch carefully. The sauce was good - spicy and flavorful.

  • cultus.girl on October 22, 2020

    Exceptional dish!

  • sarahj22 on September 23, 2020

    Sooo good. Uses a generous amount of butter and oil but it's very worth it. I haven't bought the book yet (the recipe was featured in Delicious magazine) but I'm almost definitely going to now. After reading the review below I served it with Ottolenghi's tomato salad with lime and cardamom yogurt plus some salad leaves and the combination was dynamite. So thanks a lot to Gez1809 for the tip!

  • Gez1809 on September 11, 2020

    Agreed with previous review - really delicious. I didn't use the extra chillies in the roasting tray as I was worried it would become too hot. I was a bit concerned about the amount of harissa and chilli powders as I'm ok with heat but don't like it really hot but actually it was really well balanced and not that hot. More of a gentle background hum of chilli than a really spicy sauce. And I must say that the onions roasting in that garlicky spicy butter were possibly even nicer than the cauliflower. They were a thing of absolute beauty. I paired it with the tomato with yoghurt and cardamom from the book and they seemed to go really well together - a nice contrast of temperature and cooling yoghurt. Would highly recommend.

  • KarinaFrancis on September 09, 2020

    This was crazy good! The chilli, butter and garlic bath is so luscious and smells amazing from the minute it goes in the oven. The result was delicious and while we had it as a side, it could stand alone as a meal in a vegi banquet. It could easily be adapted to smaller pieces of cauliflower and skip the blanching step, just dont skip the leaves, they are so delicious.

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