Roasted Cauliflower Dippers with Smoked Paprika Aioli
Total Steps
13
Ingredients
18
Tools Needed
9
Related Article
Home Skillet Cooking BlogIngredients
- 1/4 teaspoon garlic powder
- 2 egg yolks
- 1 cup vegetable oil
- 2 1/2 teaspoons seasoning mix
- 1 teaspoon white wine vinegar
- 3 cloves garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1 small head cauliflower, cut into florets
- 1 tablespoon olive oil
- 2 teaspoons lemon juice, divided
- 1 1/2 teaspoons seasoning mix
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Instructions
Step 1
Combine ground cumin, ground coriander, smoked paprika, sea salt, and freshly ground black pepper in a small bowl to create the spice mixture.
Step 2
Set the spice mixture aside.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
In a separate small bowl, whisk together olive oil, 1 teaspoon of the lemon juice, 1 1/2 teaspoons of the seasoning mix, and garlic powder.
Step 5
Place cauliflower florets in a large bowl.
Step 6
Drizzle the oil mixture over the cauliflower and toss with tongs to coat evenly.
Step 7
Spread the coated cauliflower florets in a single layer on a baking sheet.
Step 8
Roast for 25-30 minutes, or until tender and lightly browned.
Step 9
Drizzle the remaining lemon juice over the cooked florets.
Step 10
For the aioli, place egg yolks in a small bowl.
Step 11
Whisk the egg yolks to break them up and make them smooth.
Step 12
Gradually add the vegetable oil, 1 tablespoon at a time, whisking continuously and vigorously after each addition until the oil is fully absorbed and the mixture emulsifies. This process will take approximately 10 minutes to incorporate all the oil.
Step 13
Once all the oil is incorporated and the aioli is emulsified, stir in the 2 1/2 teaspoons of seasoning mix, white wine vinegar, minced garlic, Dijon mustard, lime juice, and 1/4 teaspoon salt.