I just got my Red Boat Salt in the mail and I had to make something right away with it. I didn’t really know what I’d make. I had a few heads of cauliflower that I had to use so a cauliflower dish was it. I tasted the salt….I thought it had a nutty quality to it and that it would go well with parmesan. Then I added a few other things and this is what it became. I used two very small heads of cauliflower. You might need only one big one. My idea of serving size might differ from your idea of serving size. To me this makes around 8 smaller servings.

Ingredients for around eight servings

2 small heads of cauliflower – broke down to florets

8 Tablespoons peanut oil

1 teaspoon Red Boat Salt

20 mini peppers (I used half multi color baby bells and half shishitos) – cut In rings

2 large garlic cloves – ground to paste

1 lemon – just the fresh squeezed juice

1/4 teaspoon red pepper flakes

3/4 teaspoon cumin seeds

big pinch Red Boat Salt

1 cup parmesan – thick shreds

1/2 cup Thai Basil (loose) – torn or chopped

Directions

Set oven to 425 degrees F. and have a middle rack ready.

All the cauliflower goes in either a big bowl or a gallon bag.

4 Tablespoons of peanut oil and 1 teaspoon of Red Boat Salt get distributed over all the cauliflower. Mix or massage well and then spread out cauliflower in one layer on a baking sheet(s) and place on middle rack of the oven for fifteen minutes and then remove (not done yet…..it’s going back in….in just a bit.

In a medium bowl add the peppers, garlic, lemon juice, red pepper, big pinch Red Boat Salt, and cumin seeds. Mix well. Spread this as evenly as you can over the cauliflower. Now distribute the parmesan as evenly as you can over everything. This goes back on the middle rack of the oven for around 15 minutes.

Add fresh Thai Basil to serve.

Yum! It’s different but delicious!