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+ servings
5 from 1 vote

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.
10 mins
25 mins
6 people
Calories: 365kcal


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.


Calories: 365kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Sodium: 4835mg | Potassium: 2055mg | Fiber: 16g | Sugar: 18g | Vitamin A: 985IU | Vitamin C: 288mg | Calcium: 184mg | Iron: 4mg
Course: Salad
Cuisine: Healthy plant based food
Keyword: chili oil, crunchy chili oil, roasted vegetables, roasted vegetables salad
Author: Piloncillo&Vainilla