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For a meatless main course to really stand out, it needs a hook. Whitney Otawka’s charred cauliflower with crunchy garlic chile oil, from her new cookbook, The Saltwater Table: Recipes from the Coastal South, has more than one: It’s spicy, sweet, crunchy and just as satisfying as any chicken dinner.
“This dish is a good excuse to bypass meat as the main course,” Otawka writes, “and opt for a vegetarian dinner. Cauliflower is a particularly good focal point for an all-veggie dinner, since it is crunchy and slightly sweet and pairs well with a range of flavors.”
While grilling will add a satisfying smoky note to the dish, you can just as easily cook it in your oven. Whatever you do, though, don’t skip the crunchy garlic chile oil. “You will love this chile oil and you will always want to have it around your house as a condiment,” she warns. “I highly recommend making a double batch.”
Good thing it can be made ahead and keeps for up to a month, because we’re stocking up.
From The Saltwater Table by Whitney Otawka, published by Abrams Books © 2019.
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