Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
1 medium head cauliflower
1/4 cup olive oil, more if needed to coat florets
1/3 cup grated Parmesan or Romano cheese, more to finish
2 cloves garlic, minced in garlic press
1-2 teaspoons St. Lucifer Habanero Table Spice #11
Kosher salt and blacker pepper to taste
2 tablespoons parsley, chopped
Heat oven to 425°F.
Remove leaves, core and stems from the cauliflower
Break cauliflower into florets. About 1-1 ½” in size. Don’t break them too small or they will dry out before caramelized.
Rinse florets in a colander under cool water. Pat dry with paper towel. Set aside.
In a medium-large bowl, mix together oil, Parmesan cheese, garlic, St. Lucifer Habanero #11, salt and pepper. Add florets and toss to coat evenly. *Add more oil if needed to coat all florets.
Chop parsley and set aside.
Spray baking sheet with cooking oil.
Lay cauliflower florets on pan. Spread them out in a single layer and roast for 20 minutes.
After 20 minutes, flip them and cook for 5-10 minutes more until caramelized and brown on top.
Serve immediately. Garnish with parsley, Parmesan cheese and St. Lucifer Habanero #11 to desired heat level.
Download Printable Recipe Here
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