Vegetarian

Oven Baked Cauliflower With Chilli Oil & Burrata

Golden, caramelised cauliflower meets creamy burrata in this bold and beautiful oven-baked dish. Finished with a kick of chilli oil and baked to perfection in the Air Crisp Pro, it’s the ultimate vegetarian side - or main - with serious flavour cred.

This easy vegetarian recipe is perfect for dinner parties, weeknight meals, or anyone craving gourmet roasted cauliflower.

Ingredients

1 medium head of cauliflower, cut into large florets
2 tbsp olive oil
1/2 tsp smoked paprika
Salt & freshly ground black pepper
1/3 cup olive oil
1–2 tsp chili flakes (adjust to heat preference)
1 small garlic clove, minced
1/2 tsp ground cumin
Zest of 1/2 lemon
Pinch of sea salt
1 large ball of fresh burrata
Fresh parsley, chopped (or basil/mint for variation)
Optional: toasted nuts (like almonds or pistachios), lemon wedge

Preparation

Line the tray of the Air Crisp Pro Combi Oven with baking paper. Using the convection bake setting, set the temperature to 200C. Toss the cauliflower florets with olive oil, smoked paprika, salt and pepper. Spread evenly on the baking paper and roast for 20-25 minutes, turning halfway, until charred at the edges and tender inside.
To make the Chilli Oil, in a small saucepan, warm olive oil over low heat. Add chilli flakes, garlic, cumin, lemon zest, and salt. Let it infuse for 3–5 minutes, being careful not to brown the garlic. Remove from heat and let sit while cauliflower finishes roasting.
Spread the roasted cauliflower onto a serving platter. Tear the burrata and place it in the centre of the platter. Drizzle generously with the chilli oil. Sprinkle with fresh parsley and optional toasted nuts. Serve immediately with crusty bread or as-is.

This recipe was prepared with

Cuisinart Air Crisp Pro Combi Oven & Air Fryer

A$399.00