Romano Cheese Crusted Spicy Cauliflower Bites

Name: Romano Cheese Crusted Spicy Cauliflower Bites
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole cauliflower; 3 tablespoons butter, melted; 3 tablespoons olive oil, I used chili infused extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon shiracha hot sauce; 1/4 teaspoon pepper and salt to taste; 1/4 cup fresly grated romano cheese; Ranch dressing or your favorite dip for serving

fenway @Fenway

This is a quick, slightly spicy, cheesy delicious way to serve cauliflower. It is a great side dish or appetizer.

fenway @Fenway

This is a quick, slightly spicy, cheesy delicious way to serve cauliflower. It is a great side dish or appetizer.

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Ingredients

10 mins

4 servings

1whole cauliflower
3 tablespoonsbutter, melted
3 tablespoonsolive oil, I used chili infused extra virgin olive oil
1 tablespoonfresh lemon juice
1 tablespoonshiracha hot sauce
1/4 teaspoonpepper and salt to taste
1/4 cupfresly grated romano cheese
Ranch dressing or your favorite dip for serving

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Steps

10 mins

1

Preheat the oven to 425. Line a baking sheet with non stick foil and spray ifoil with non stick spray
2

Cut cautifloer into pices with a flat edge on one side
3
4

Precook pieces in either boiling chicken broth or salted water for 3 monutes. Drain and dry
5

In a large bowl whisk together butter, oil, lemon, sriracha, salt and pepper until combined
6

Add cauliflower and coat with mixture
7

Place in a single layer on prepared pan, and sprinle tops with the romamo cheese
8

Bake until cheese has turned golden and melted about 10 to 20 minutes, serve with ranch dressing to dip cauliflower in.

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Cooksnaps

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fenway @Fenway

on March 03, 2016 15:32

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.