Chili Onion Crunch Roasted Cauliflower
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Chili Onion Crunch Roasted Cauliflower is the crunchy and spicy side dish recipe low carb dinners need.
Chili Onion Crunch Roasted Cauliflower is one of the easiest low carb side dishes you can make. Two ingredients: cauliflower + chili onion crunch from Trader Joe’s. Toss it all together, dump out onto a sheet pan, and roast at 425 until brown and delicious!
For this cauliflower side dish, I snapped the cauliflower pieces off super small. Almost like popcorn. But, it creates the perfect little ‘vessels’ for the chili onion crunch sauce.
I’ll show you how to make it…
First, you want to get a jar of Chili Onion Crunch. I purchased Trader Joe’s version, but have yet to see it again. However, on Amazon, there are lots of different options.
This stuff is ADDICTIVE. Y’all! It is red pepper flakes, dried onions, garlic, and peppers, and other spices in oil. You dig your spoon in, and pull from the bottom, and just sprinkle it all over anything. Today, we’re putting it on cauliflower before we roast it.
Before we toss the cauliflower with the chili onion crunch goodness, drizzle about a tablespoon of olive oil on. Cauliflower definitely needs some moisture added to it to roast well.
Chili Onion Crunch is great on pizza, stirred into marinara sauce, on grits, eggs, in a salad dressing, whatever you can find, it’s good on it.
Using the spoonful of chili onion crunch, just slowly run your spoonful back and forth over the florets. It’s okay if a lot gets on one piece, we’re going to toss it all together using a spatula, like this one.
Man! Have I got some things to say about spatulas! I really like spoonulas! They have a sturdy spoon like top, and are great for really tossing and turning things like this low carb cauliflower recipe!
This is the step in the process where you want to spend a little bit of time. REALLY toss the florets with the oil and chili onion crunch. When you think you’ve tossed enough, toss a little more.
Now, you can toss it onto a sheet pan, and place in a 425˚ oven for about 20 minutes.
Need some roasting tips? Follow these guidelines…
- A 425˚ oven. And nothing lower — seriously.
- Accurate knife cuts — about the same size and shape
- EVOO + Salt & Pepper
- If you’re roasting something with flat sides, make sure the flat side is placed “flat face down.”
- Roast at 425˚ until golden brown
WHAT CAN YOU SERVE WITH THIS LOW CARB SIDE DISH?
Chili Onion Crunch Roasted Cauliflower is also phenomenal on a salad, just saying. ?
This is definitely a great recipe for meal prepping at the beginning of the week. It’s not the best leftover for the microwave – but, reheating in the oven? They are revived and just as good the second time! One way to meal prep these is by cutting up the florets and having them prepped for creating will help save you time.
I don’t meal prep as you see on Instagram or Pinterest… I meal prep by cutting up all my veggies and adding my proteins to marinades. Everything is ready to be cooked when I get home, and they’re all bundled together in meal kits to save even more time.
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Chili Onion Crunch Roasted Cauliflower
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Category: low carb side dish
- Method: roasting
- Cuisine: southern
Description
Chili Onion Crunch Roasted Cauliflower is the crunchy and spicy side dish recipe low carb dinners need.
Ingredients
- 12 ounces cauliflower florets (this is not exact! Just a whole head or bag!), cut into bite size pieces
- 1 tablespoon olive oil
- 1 tablespoon chili onion crunch
Instructions
- Preheat your oven to 425˚
- In a large mixing bowl, toss cauliflower florets with olive oil and chili onion crunch. Toss these super well, so that every floret has some of the chili onion crunch on it.
- Dump out onto a half sheet pan, and roast for 20 minutes at 425˚.
- Half way through, remove the sheet pan and toss the cauliflower.
- Please be mindful of your oven and how it heats. If you are unsure, you can invest in an oven thermometer and make sure you know whether yours runs hotter/cooler than the written temperatures.
