Cauliflower Picante– AKA Ode to Stonehouse Hot Chili Olive Oil

An uncontested gem in San Francisco is the iconic Ferry
building, a waterfront foodie paradise that houses some of SF’s most inspiring food-trepreneurs.  The Ferry Building is always alive with a special energy – a unique mix that stems from its prized location, its history and the sensuous smells wafting through– and it comes to life in a particularly special way on Saturday mornings at its massive farmers market that wraps around the entire building.  I am lucky to live relatively close by, and frequent this gem almost every Saturday morning.  On these
weekly jaunts, one of my favorite long time staples has always been Stonehouse Olive Oil where you can sample 10+ olive oils in flavors ranging from bold to buttery to grassy to spicy.  Today I was craving spicy, so
I bought their Hot Chili olive oil that inspired this super simple, four
ingredient, 30 minute double spicy cauliflower recipe.

1.One head of cauliflower, chopped into florets
2.3 tablespoons of Stonehouse Hot Chili Olive Oil
3.Sea salt sprinkles
4.Red Pepper flake sprinklesDirections:
1.Preheat oven to 375.
2.Put the cauliflower in a large plastic bag
3.Add sea salt and red pepper flakes to your taste liking inside the bag and shake it so the cauliflower is well coated.
4.Place cauliflower in a greased or foiled baking dish and bake for approximately 30 minutes (toss at the halfway point) until it gets nice and charred.