Spicy Roasted Cauliflower with Peanuts – Five Spice Recipe

Last Updated on 4 months by Neha Deshmukh

Spicy Roasted Cauliflower With Peanuts – Five Spice Recipe

Introduction

Okay, you guys, let me tell you about this cauliflower. It’s seriously addictive! I stumbled upon a similar recipe years ago, and it’s become a weeknight staple in my house. It’s quick, it’s flavorful, and it’s a fantastic way to get everyone (even the cauliflower skeptics!) excited about veggies. This version has a lovely warmth from the five-spice powder and a satisfying crunch from the peanuts. Trust me, you need this in your life.

Why You’ll Love This Recipe

This Spicy Roasted Cauliflower with Peanuts isn’t just delicious; it’s a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. The combination of textures – tender-crisp cauliflower, crunchy peanuts, and fragrant spices – is just divine. Plus, it’s a great way to explore some exciting flavors beyond your usual Indian fare!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 head cauliflower, cut into florets
• 4 tbsp + more for frying vegetable oil
• 1 tsp sugar
• ½ – 1 tsp five spice powder (depending on your preference)
• 4-6 dry red chilies
• 8-10 cloves garlic
• 2 tsp soy sauce
• 2-4 spring onions, chopped
• ½ cup peanuts
• A handful of fresh coriander leaves, chopped
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Five-Spice Powder: This is the star! It’s a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It adds a wonderfully complex, warm flavor. You can find it in most supermarkets in the international aisle, or online.
• Dry Red Chilies: These bring the heat! I like to use a mix of milder and spicier chilies to control the overall spice level. You can adjust the amount to your liking. Removing the seeds will also reduce the heat.
• Regional Chinese Influences: While this is an Indian recipe website, the use of five-spice powder and dry red chilies hints at the fascinating culinary exchange between India and China, particularly in regions like North-East India. It’s a beautiful example of how flavors travel and evolve!
• Peanuts: Roasted peanuts add a lovely crunch. You can use salted or unsalted, just adjust the salt in the recipe accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 230°C (450°F). Place the oven rack in the lower third and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, toss the cauliflower florets with 3 tablespoons of vegetable oil. Make sure each floret is nicely coated. Spread them out in a single layer on the prepared baking sheet, leaving some space between them.
3. Roast for 10 minutes. Then, give them a good stir and roast for another 5-10 minutes, or until they’re golden brown and tender-crisp.
4. While the cauliflower is roasting, let’s make the spice mix. In a small bowl, combine the salt, sugar, pepper, and five-spice powder.
5. Now, heat a little more oil in a wok or large frying pan over medium heat. Add the garlic cloves and sauté until they’re golden brown and fragrant. Remove the garlic from the pan and set aside, but keep the flavored oil!
6. Add the dry red chilies to the same wok and toast them for a few seconds until they become fragrant and slightly smoky. Be careful not to burn them!
7. Add the roasted cauliflower, peanuts, and spice mix to the wok. Drizzle the soy sauce around the edges. Toss everything together really well to coat the cauliflower evenly.
8. Mix in half of the roasted garlic and the chopped spring onions.
9. Garnish with the remaining garlic, spring onions, and a generous sprinkle of fresh coriander leaves. Serve immediately!

Expert Tips

• Don’t overcrowd the baking sheet! This will steam the cauliflower instead of roasting it.
• Keep a close eye on the chilies while toasting – they burn quickly.
• For extra flavor, marinate the cauliflower in a little soy sauce and five-spice powder for 30 minutes before roasting.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the number of dry red chilies or remove their seeds. For extra spice, add a pinch of chili flakes!
• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Considerations: Double-check that your soy sauce is gluten-free. Tamari is a great gluten-free alternative.
• Air Fryer Option: You can absolutely air fry this! Roast the cauliflower at 200°C (400°F) for 12-15 minutes, shaking halfway through.

Serving Suggestions

This Spicy Roasted Cauliflower is fantastic on its own as a snack or appetizer. It also makes a brilliant side dish with rice and your favorite Indian curry. My family loves it with a simple dal and roti.

Storage Instructions

This is best served immediately, as the cauliflower will lose its crispness over time. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or oven to try and restore some of the crunch.

FAQs

• Is this dish best served immediately? Absolutely! The texture is at its best when it’s freshly made.
• Can I use a different type of nut instead of peanuts? Yes, you can! Cashews or almonds would also be delicious.
• What is five-spice powder and where can I find it? It’s a fragrant spice blend commonly used in Chinese cuisine. You can find it in the international aisle of most supermarkets or online.
• How can I adjust the heat level of this recipe? Reduce the number of dry red chilies or remove their seeds for less heat. Add chili flakes for more!
• Can I prepare the spice mix ahead of time? Definitely! You can mix the salt, sugar, pepper, and five-spice powder in advance and store it in an airtight container.