LAY HO MA (how's it going in Cantonese)! Not only is this dish visually stunning, it's simple, accessible, and absolutely delicious. Join me in this episode and learn how to make a tasty spiced cauliflower recipe to enjoy today!
SPICED CAULIFLOWER INGREDIENTS: 1 medium head cauliflower 2 tbsp chili oil ( • Most addictive Red Chili Oil Recipe to SPI... ) 1 tsp smoked paprika 1 tsp cumin 1 tsp garlic powder 1/2 tsp turmeric 1/2 tsp cayenne pepper 1 tsp cane sugar pinch of salt
SAUCE INGREDIENTS: 1/3 cup plantbased mayo 1 tbsp lime juice 1 tbsp tahini pinch of salt pepper to taste 1 tsp olive oil
DIRECTIONS: 1. Preheat the oven to 400F. Chop down the head of cauliflower into medium sized bite sized pieces. Place them into a large mixing bowl. Add the chili oil, smoked paprika, cumin, garlic powder, turmeric, cayenne pepper, cane sugar, and salt. Toss to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 25-30mins
2. Make the sauce by combining the dipping sauce ingredients. If the sauce is too thick, stir in a small splash of water
3. Plate the cauliflower and drizzle over some of the sauce. Garnish with fresh cilantro and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
Do me a favor and try the recipe on today's menu.
An extremely easy, but extraordinarily delicious,
Spiced Cauliflower.
Lei Hong Ma, that's how it's going in Cantonese. Welcome to Young Man Cooking,
I'm Will Young. Cauliflower, I think, is one of the most
underappreciated vegetables. It's definitely one of my favorites and
this recipe is incredibly simple. Of course, as always,
if you enjoy today's recipe, be sure to give it a thumbs up, leave a
comment below. Let's begin. Preheat the oven to 400.
Prep one medium head of cauliflower. To prevent the cauliflower from scattering
into a million pieces, try slicing through the stalk halfway
through, then pull apart. For this recipe, I'm keeping them in
fairly large, medium bite-sized pieces.
This recipe is a great side dish for two, but of course you can multiply it to
make more if you like. You can also trim the stems down and
chop them into cubes, as they're quite tender. Transfer the cauliflower into a
large mixing bowl. Two tablespoons chili oil.
This is a nice smoky chili oil made in a previous episode. Of course, I'll leave a
link in the description box below for you to check this out. Make it really
easily at home. One teaspoon smoked paprika.
One teaspoon cumin. One teaspoon garlic powder.
Half teaspoon turmeric. Optional half teaspoon of cayenne pepper.
One teaspoon cane sugar. Generous pinch of salt.
Toss to coat. Spread the cauliflower onto a baking tray lined with parchment
paper. Bake in the oven for 25 to 30 minutes.
In the meantime, you can make a delicious sauce, starting with a third cup of
coconut yogurt.
Squeeze of fresh lime. About a tablespoon of tahini.
A pinch of salt and fresh cracked pepper to taste.
About a teaspoon of olive oil. Stir well to combine.
Once the sauce is combined, check the consistency. If it's too thick,
add just a small splash of water to thin it out. I'm looking for a consistency
where the sauce can be drizzled over the cauliflower.
When the cauliflower is done, take a moment to admire that beautiful golden
glow. Plate the cauliflower. Drizzle over that
delicious sauce.
Garnish with some fresh cilantro and serve.
You can now enjoy this delicious recipe with absolute confidence.
This is gorgeous. Look at that.
Man, that is some delicious cauliflower. Visually, it just has this beautiful
golden glow and the fresh cilantro adds that
pop of green color. Right from that first bite, you're welcomed with an
extraordinary savory flavor from the spices, the chili
oil, and cauliflower has that natural, subtle, earthy flavor. There's a
little bit of heat from that cayenne pepper, but it's balanced out so nicely
with the cool, creamy, rich yogurt and lime sauce. The lime
juice adds that little bit of brightness
and the tahini adds just that hint of nutty flavor.
The cauliflower itself is quite tender, but has that little bit of crispy edge
that's formed and it really takes on that beautiful
color from the chili oil and the turmeric.
This would be a fantastic dish to enjoy with some fragrant
rice or some rich and delicious curry. Such a simple,
stunning, and extraordinary recipe to make and really the oven does most of the
work. This is definitely one of those simple
dishes that I can enjoy every single week.
Of course, if you love easy, delicious recipes like me, definitely check out or
pick up your copy of one of the four Youngman Cooking
cookbooks. There is a print or digital version available in these books in the
link in the description box below or of course you can visit
youngmancooking.com. Of course, as always, if you enjoyed today's episode, be sure
to give it a thumbs up. If you're not already subscribed, with that notification
bell clicked, be sure to do so so that we can cook
together again in the next episode.
