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Crunchy Chili Oil With Roasted Cauliflower

This crunchy chili oil has to be in your fridge always. It is very easy to prepare, and it tastes amazing in everything that you put it on. It brings a burst of flavor to all the things it touches.
5 de 1 voto
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine Healthy plant based food
Servings 6 people
Calories 365 kcal


Chili oil

For serving

  • Chopped cilantro
  • Lemon juice


  • Preheat the oven to 400º F.
  • Spread the cauliflower florets and sliced onion evenly on a baking sheet. Drizzle the oil and sprinkle the salt.
  • Bake for 20-25 minutes.
  • Meanwhile, make the chili oil. In a jar with a lid, add the smoked chili pepper flakes, the dried onion, oregano, garlic, paprika, and salt.
  • Heat the oil until it ripples and pour over the spices.
  • Let it cool before tasting.
  • Place the cauliflower florets and onion on a serving dish; squeeze the juice of a lemon (or more if you like), sprinkle the cilantro leaves, and finish by drizzling crunchy chili oil on top.
  • Serve immediately.


  • When heating the oil, heat it just until it ripples, don't let it smoke. If the oil is smoking hot, it will burn the spices and aromatics.


Calories: 365kcalCarbohydrates: 49gProtein: 14gFat: 17gSaturated Fat: 2gSodium: 4835mgPotassium: 2055mgFiber: 16gSugar: 18gVitamin A: 985IUVitamin C: 288mgCalcium: 184mgIron: 4mg
Keyword chili oil, crunchy chili oil, roasted vegetables, roasted vegetables salad


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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