This dish contains the following allergens: Peanuts
Cooking mode
Step-by-step instruction without your screen going to sleep
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Utensils
Large Bowl
Silicone-Tipped Tongs
Step 1
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes. Select START/STOP to begin preheating.
Step 2
Meanwhile, combine cauliflower, olive oil, salt, and pepper in a large mixing bowl, tossing well to evenly distribute the oil and seasonings.
Step 3
When the unit beeps to signify it has preheated, place cauliflower in the basket. Close hood and cook for 9 minutes.
Step 4
After 9 minutes, stir cauliflower with silicone tipped tongs or a spatula. Close hood to continue cooking for 9 more minutes.
Step 5
Meanwhile, if desired, stir together all sauce ingredients in a large mixing bowl.
Step 6
After 9 minutes, check cauliflower for doneness and crispiness. If desired, cook up to 2 more minutes.
Step 7
When cooking is complete, toss cauliflower in the sauce, and serve.
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 390°F, and set time to 20 minutes. Select START/STOP to begin preheating.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Step 2 of 7
Meanwhile, combine cauliflower, olive oil, salt, and pepper in a large mixing bowl, tossing well to evenly distribute the oil and seasonings.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Step 3 of 7
When the unit beeps to signify it has preheated, place cauliflower in the basket. Close hood and cook for 9 minutes.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Step 4 of 7
After 9 minutes, stir cauliflower with silicone tipped tongs or a spatula. Close hood to continue cooking for 9 more minutes.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Step 5 of 7
Meanwhile, if desired, stir together all sauce ingredients in a large mixing bowl.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Step 6 of 7
After 9 minutes, check cauliflower for doneness and crispiness. If desired, cook up to 2 more minutes.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
1/4 cup
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
1/4 cup
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
Step 7 of 7
When cooking is complete, toss cauliflower in the sauce, and serve.
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
3 tablespoons
extra virgin olive oil
Kosher salt, as desired
Ground black pepper, as desired
Sauce (Optional)
1 tablespoon
Asian chili paste
33g
extra virgin olive oil
2 tablespoons
rice wine vinegar
3 tablespoons
honey
1 tablespoon
soy sauce
1 tablespoon
fresh cilantro, minced
31g
roasted peanuts, coarsely chopped
1 tablespoon
sesame seeds
1/2 head
(approx. 6 ounces) white cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) purple cauliflower, cut in 2-inch florets
1/2 head
(approx. 6 ounces) yellow cauliflower, cut in 2-inch florets
