Chili Crunch
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.
6 people
Calories: 365kcal
Ingredients
Chili oil
- 1/4 cup minced onion (dried)
- 1/4 cup Chili Flakes
- 2 teaspoons Minced Garlic (dried)
- 1 teaspoon Paprika Powder
- 1 teaspoon Mexican Oregano
- 2 teaspoons salt
- 3/4 vegetable oil I use avocado oil
Instructions
- 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, do not let it burn and pour over the spices.
- Let it cool before tasting.
Notes
- When heating the oil, heat it just until it ripples; don't let it smoke. If the oil is smoking hot, the spices and aromatics will burn.
- 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.
- Place the cauliflower florets and onion on a serving dish; squeeze a juice of a lemon (or more if you like), sprinkle the cilantro leaves, and finish by drizzling crunchy chili oil on top.
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Serve immediately.
Nutrition
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