Chili Crisp Maple Cauliflower

Our chili crisp chicken has a fan club. This is for everyone who wanted in without the chicken. We cut cauliflower into big florets, toss them in avocado oil and roast them at 450 degrees until the edges go dark, crisp and nutty, then hit them straight out of the oven with our house chili crisp: crunchy fried shallot and toasted garlic in avocado oil with red chili flakes, whisked with pure maple syrup and a splash of apple cider vinegar. The glaze sets on the hot florets, so every piece is sticky, savory, a little sweet and warm with chili. Green onion and cilantro on top.

The heat is mild and the crunch is real. This is the side that disappears first at the table, and a full 12 ounce portion means there is enough to share, or not. Pile it next to tri-tip, tuck it into a rice bowl, or eat it cold out of the fridge at midnight, which we fully endorse.

Our chili crisp is made in our kitchen on avocado oil, not the soybean oil in the jars at the store, and the only sweetener is pure maple. Vegan, paleo, gluten free and dairy free, with no seed oils, no refined sugar, no soy and none of the major allergens. Just cauliflower, fire, and a very good sauce.

Ingredients: Cauliflower, House Chili Crisp (Avocado Oil, Shallot, Garlic, Red Chili Flakes, Sea Salt), Pure Maple Syrup, Avocado Oil, Apple Cider Vinegar, Green Onion, Cilantro, Sea Salt, Black Pepper.

Allergens: None of the major 9. Vegan, Gluten-Free, Dairy-Free, Paleo, No Seed Oils, No Refined Sugar.

Approximate nutrition (per 12 oz serving, estimated from the recipe, not a Nutrition Facts panel): 320 calories | 6g protein | 27g carbs | 23g fat | 7g fiber