Black Magic Blackened Cauliflower and White Remoulade
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Charred, chili-crusted cauliflower that looks like fire and eats like magic. Dipped in remoulade, and suddenly, you’re strolling through the French Quarter.
Author:Chef Christian
Ingredients
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1 Head of Cauliflower
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1/3 cup Spiceology's Black Magic
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1/3 cup Graza Drizzle
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1 1/2 cups Duke's Mayo
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1 1/2 tbsp Prepared Horseradish
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2 tbsp Hot Sauce
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1 tbsp Brown Spicy Mustard
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2 tbsp Chives (minced)
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1/8 cup Fresh squeezed lemon juice
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1/8 cup Flat leaf parsley (finely chopped)
Directions
Preheat oven to 400 degrees
On a baking sheet, egregiously drizzle Graza sizzle all over cauliflower and gently rub into the florets with harming the whole head.
Liberally shake Black Magic all over the cauliflower head and rub in. Let sit for 2 minutes and then coat in Graza once more.
The cauliflower head should be a deep red from the slowly rehydrating Black Magic spices within the crevices of the cauliflower. Place in the oven on the center rack uncovered and let roast for approximately 30-45 minutes
In a medium sized bowl, combine remaining ingredients and whisk thoroughly. Place into a sealable container and refrigerate until time for use.
Remove cauliflower from the oven and let it rest for 10 minutes before slice. Serve with a side of remoulade and fresh chopped parsley.
Recipe Video
Recipe Note
This is a quick and easy recipe when you don't know what to do with the random head of cauliflower in the fridge. Both the cauliflower and the remoulade can be prepped a day before.
