Air Fryer Chili Paneer

Paneer:
1 lb Cubed Paneer
3 tbsp Corn Starch
3 tbsp Rice Flour
1 tbsp Sriracha Sauce
1 tbsp Oil
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1/4+cup Water more or less based on the thickness of the batter

Sauce:
1/2 cup Chopped Scallions keep chopped white part separate from chopped green part
1/2 cup Chopped Cilantro keep chopped stem separate from chopped leaves
1 Sliced Fresh Serrano Pepper preferred sliced long way
1 tbsp Grated Ginger
1 tbsp Grated Garlic
1 tbsp Sriracha Sauce
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
3/4 cup Water
1 1/2 tbsp Corn Starch
1 cup Cubed Onions
1 cup Cubed Green Bell Peppers
3 tbsp Oil

Preheat air fryer or oven on 375°F.

Mix all ingredients except paneer and water in a bowl that is listed under Paneer above.

Use little water at a time to make a thick batter (like cake batter).

Coat each paneer cubes with the batter and place them in the air fryer or baking tray.

Spay some oil on the paneer cubes and air fry them for 7-8 minutes, sharing the tray in the middle. Or bake them for 15-18 minutes shacking the tray in the middle. Or Deep fry them if that is preferred. Keep the prepared paneer aside while we prepare the coating.

Prepare sauce. Heat 3 tbsp of oil in a shallow wide pan. Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped scallions (only the white part).

After sauteing for 2-3 minutes, add cubed onions and green bell peppers. Saute them on high flame until they are charred.

Once the onions and bell peppers are charred, add ½ cup of water and bring it to quick boil.

While waiting for the boil, quickly mix 1 1/2 tbsp of corn starch, 3 tbsp of tomato ketchup, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sriracha sauce and 1/4 cup of water. Mix it well so there are no lumps in it.

Once the water is boiling in the pan, add ¼ tsp of salt and pepper and slowly add corn starch mix while stirring continuously.

Keep cooking it until the chili coating gets thick and changes color to little dark brown.
cooked coating.

Add prepared paneer to the pan and coat all the paneer cubes evenly and carefully.
coated paneer.

Garnish chili paneer with chopped cilantro and scallions (the green part). Mix well and adjust salt pepper if needed.

Serve it hot, warm or room temperature as an appetizer!

Air Fryer Paneer Tikka

2 cups paneer (about 300 grams)
1 large pepper, any color (or use a mix)

For the Marinade
1 cup greek yogurt
1 tablespoon Kasoori Methi
1 teaspoon Red Chili Powder
1/2 teaspoon Turmeric Powder
2 tablespoon Tandoori Masala
1 tablespoon Chaat Masala
1/4 teaspoon Aamchur (dry mango) powder
3/4 teaspoon salt

To serve
Cilantro Chutney
Chaat Masala
Lime Juice
Sliced onions

Cut the paneer and onion into 1 inch cubes. Deseed and chop the peppers into 1 inch pieces too.
Take Greek yogurt in a bowl. Add red chili powder, turmeric powder, kasoori methi, tandoori masala, salt, chaat masala and aamchur.

Stir till smooth.

Add the paneer and vegetable pieces and coat them with the seasoned yogurt. Set aside for 30 minutes (or more).

Using skewers or toothpicks, skew the peppers, onions and paneer pieces ensuring the marinade goes with the pieces on to the skewers.

Preheat the Air Fryer at 400 F. Line the basket with some foil or parchment paper. Once the air fryer is hot, place the skewers in it ensuring there is space between them. Spray some oil on top.

Let the skewers cook for 7 minutes, flipping them once in about 4-5 minutes. The paneer, peppers and onions should have some brown spots by then.

Remove from the basket and serve with cilantro chutney. Top the skewers with chaat masala and lime juice.

Air Fryer Tandoori Paneer Tikka

1 14 oz Package of paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
3 tbsp besan flour
1 tsp cumin powder
1 tsp garam masala
1 tbsp Swad Tandoori Masala
1/2 tsp turmeric powder
1 tsp chat masaala
1 tsp ginger, grated
1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp oil
1/4 cup chopped cilantro

For the Stir Fry:

1 tbsp oil
1/2 red bell pepper, cut into large squares
1/2 red onion, cut into large squares
1/2 green bell pepper, cut into large squares
1 tsp cumin
1 clove garlic, grated
1 tsp tandoori masala
pinch of salt

Preheat the air fryer to 360 degrees.

In a large bowl mix all of the paneer marinade ingredients minus the paneer. Once the mixture is well combined, add the paneer cubes and toss to coat well.

Line the inner basket of the air fryer with parchment paper and using tongs or a fork, place each cube of paneer one at a time to ensure each cube has plenty of space around it.

Set the air fryer to 9 minutes at 360 degrees.

Meanwhile, set a large skillet over high heat. Once the pan is very hot, add the bell peppers and onions (without any oil) to the pan and let them get charred. You can hold down a spatula over the peppers and onions to get a nice sear. Once you’ve achieved this, turn the heat off, remove the peppers and onions into a separate plate bowl.

In the same skillet, once it has cooled down to medium low heat, add oil and cumin seeds. Once the cumin seeds splutter, add the garlic, tandoori masala, salt and stir for a few minutes so the garlic doesn’t burn. Add in the charred peppers and onions, stir and turn off the heat.

Once the paneer is ready, open the air fryer basket, brush the paneer lightly with oil or cooking spray and cook for another 3-5 minutes- depending on how brown you like your paneer.

Combine the paneer with the onions and peppers and serve hot !!

Gobi Simla Mirch

2 1/2 cups cauliflower (gobi), cut into florets
Salt to taste
1/2 teaspoon turmeric (haldi)
4 tablespoons oil
1 cup capsicum cubes
1/2 teaspoon cumin seeds (jeera)
1 Onion, finely chopped
1 tablespoon garlic-ginger paste
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 teaspoon chopped green chilies
1 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup tomato cubes
Chopped cilantro (dhania) for garnish

Heat water, salt, and turmeric in large pan. Cook cauliflower 4-5 minutes, until parboiled. Drain cauliflower and set aside.

Heat 2 teaspoon of oil in skillet or other wide pan. Saute cauliflower 2-3 minutes. Add capsicum and cook 2-3 minutes more, adding a little water if necessary to keep from burning.

Heat remaining oil in a non-stick kadai and add cumin seeds.when seeds crackle, add onions and garlic-chili paste, and saute 2-3 minutes.

Add cayemme, garam masala, green chilies, and dried fenugreek leaves and saute 1 minute more.

Add to cauliflower and capsicum, along with the diced tomatoes, and cook on a low flame 2-3 minutes more.

Garnish with cilantro and serve.

Kali Mirch Gobhi

1 small ginger
1 green chilli
2 tomatoes
2 Tbsp fresh cream/malai
1 capsicum, finely chopped
2 tsp black pepper
Salt to taste
1 cauliflower

Put oil in a kadhai, add grated or finely chopped ginger and cook for a minute.

Meanwhile make a paste of tomatoes and chilli in food processor or mixer.

When ginger turns golden brown, add the paste of tomato and chilli.

Let the oil get separated from the paste, then add cream/malai & finely chopped capsicum.

Add black pepper and salt.

Finally add cauliflower florets, mix well.

Add half a cup water if required to soften florets.

Cover it and let it cook for 10 minutes on a low flame.

Stir it after 10 minutes, if still not done then let it cook for 5 minutes more.

Garnish with fresh coriander leaves.

Roasted Cauliflower Salad with Halloumi and Arugula

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.

Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Amti

2 cups Toor Dal
1 tsp Cooking Oil
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
A Pinch Asafoetida
Curry Leaves
1 Tomato Finely chopped
1 tbsp Goda Masala
1 tsp Red Chili powder
2 tbsp Coconut freshly grated
Water as required
3 to 4 Kokum Petals or replace with Tamarind
Jaggery a small piece
Salt to taste
Handful Coriander Leaves Finely chopped

Wash and pressure the dal with turmeric powder. Allow the pressure to fall down.

Heat up oil in a nonstick pan. When oil is enough hot, add mustard seeds, cumin seeds.

When it sizzle up, add asafetida, curry leaves and tomato.

Fry the tomato for about 2 minutes. Add goda masala, red chili powder and grated fresh coconut. Fry for about a minute.

Add cooked dal and water. Mix well. At this stage you can add either kokum petals or tamarind extract
Add jaggery and salt to taste.

Boil on medium flame for about 5-7 minutes.

Add finely chopped coriander.

Serve with Rice or Roti.

Dal Palak

Spinach – 1/2 bunch / 1 cup leaves
Toor dal – 1/2 cup
Chana dal / Bengal Gram Dal – 1/4 cup
Turmeric powder a pinch

For tempering

Oil – 2 tsp
Raw Peanuts – 2-3 tsp
Dry red chilies – 6
Onion – 1 small
Garlic cloves, crushed – 4 -5
Coriander leaves handful
Curry patta handful
Hing a pinch
Salt to taste
Lime juice few drops

Wash dal. Wash spinach leaves in saltwater. Chop them. In a pressure cooker, take the greens along with dal and add enough water and turmeric. Pressure cook or boil them till soft.

Mash dal and spinach. Keep aside.

For tempering:

Chop onion. Crush garlic cloves. Wash peanuts.

Heat a kadhai with oil, when hot add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies, curry leaves, and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent.

Pour dal and spinach mixture into the pan. Add water for desired thickness. Bring it to a boil.

Add salt, Lime juice, and simmer for 10 minutes.

Garnish with coriander leaves while serving.

Serve hot with chapati or rice.

Notes: Methi leaves can also be used along with Spinach.

Cauliflower Chaat

FOR THE CAULIFLOWER:
3 tablespoons vegetable oil
1/2 small head cauliflower, cut into florets
Salt to taste
2 teaspoons finely chopped ginger
2 teaspoons finely chopped jalapeño pepper
1 tablespoon chopped cilantro
1/2 teaspoon lemon juice
2 teaspoons chaat masala

FOR THE SAUCE AND SERVING:
1 cup cilantro
1/2 jalapeño pepper
1/4 small white onion
1/2 small garlic clove
1 tablespoons plain, full-fat Greek yogurt
Pinch of cumin
1 teaspoon lemon juice
Salt and pepper, to taste

1 tablespoon roughly chopped roasted almonds

Cook the cauliflower: Heat the oil in a sauté pan on high heat, until the oil starts to smoke in small wisps. Add the cauliflower florets and lower the heat to medium-high. Sprinkle with salt and allow the florets to brown in the pan, then stir and turn the heat down to medium. Cook for another minute, then add ginger and jalapeño. Stir well, add cilantro, lemon juice and chaat masala, and stir again. Remove pan from heat.

Prepare the sauce: Place all ingredients plus 2 tablespoons water in a small food processor and purée until smooth, stopping to scrape down the sides and get everything incorporated. Taste and season with salt and pepper.

Drizzle sauce over the cauliflower and sprinkle with almonds.

Cauliflower Upma

200 grams Cauliflower
2 tbsp Ghee/Oil Butter
20 grams Peanuts
5 grams Ginger
50 grams Onion
4-5 Curry Leaves
1 tbsp Cumin Seeds
1 tbsp Mustard Seeds
1 Green Chilly
Coriander for Garnish

Blitz the cauliflower florets in a food processor with the blade attachment to get a cous cous type consistency.

Head 2 tbsp ghee in a kadahi/wok/frying pan and add in the mustard seeds and cumin.

Once they start to sizzle add in the onion, curry leaves, ginger and chilly and season with salt.

Fry the onions till they are translucent and just start colouring.

Add in the cauliflower and fry for a few minutes.

Add a cup of water and cover and cook for 10 minutes.

Keep checking and stirring every few minutes to ensure nothing sticks.

Cook till the water dries up and finish with fresh coriander.

Cauliflower Makhani Bites

500 grams Cauliflower
60 grams Tomato (pureed)
1 Tsp Ginger Garlic Paste
3 tbsp olive oil
2 tbsp Coconut Milk
1 Tsp Kasuri Meth/Dried Fenugreek Leaves
1 Tsp Tandoori Masala
1/2 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander Powder
1/2 Tsp Turmeric
1 Tsp Cumin Seeds
Salt to Taste
Fresh Coriander

Cut and clean the cauliflower into florets and season with salt, tandoori masala and 1 tbsp olive oil.

Bake for 15-20 minutes at 200C in the oven.

Heat 2Tbsp olive oil in a saucepan and fry the cumin seeds and ginger garlic paste.

Add in the tomato puree and spices and cover and cook for 10 minutes.

Add in the coconut milk, coriander and season to taste.

Remove cauliflower and pour over the sauce.

Bake for another 10 minutes till cooked all the way through.

Serve.

Ground Beef Chili

1 large yellow onion
1 medium red bell pepper
1 medium green bell pepper
3 cloves garlic
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened natural cocoa powder
2 teaspoons dried oregano
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can fire-roasted diced tomatoes
1 1/2 cups low-sodium beef broth or water
1 tablespoon apple cider vinegar
For serving (optional):

1 medium avocado, diced
2 medium scallions, thinly sliced
1/2 cup coarsely chopped fresh cilantro

Prepare the following, placing them all in the same bowl: Dice 1 medium yellow onion. Core, seed, and dice 1 red and 1 green bell pepper. Mince 3 garlic cloves.

Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef, season with 1 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.

Add the onion, bell pepper, and garlic and cook until softened, 7 to 8 minutes. Add 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon cocoa powder, 2 teaspoons dried oregano, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper and stir to coat the beef. Cook for 2 minutes.

Stir in 1 can fire-roasted diced tomatoes and their juices and 1 1/2 cups beef broth or water. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavors meld, about 40 minutes. Meanwhile, prepare any desired toppings like diced avocado, thinly sliced scallions, and fresh cilantro leaves.

Remove the chili from the heat and stir in 1 tablespoon apple cider vinegar. Serve topped with the avocado, scallions, and cilantro if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Lemon Pepper Paneer

150 grams Paneer
Lemon pepper seasoning
1 tbsp olive oil
10 grams Butter
Parsley to garnish

Cut the paneer into cubes and spray with olive oil on both sides.

Season with lemon pepper seasoning.

Pan fry till golden brown.

Chili Paneer

250 grams Paneer
50 grams Onion
80 grams Capsicum
5 grams Ginger
5 grams garlic
20 grams Spring Onion
1 Tbsp Vinegar
2 Tsp Soya Sauce
1 Tsp Chilly Sauce
1 Tbsp olive oil
Salt to Taste
Pepper to taste

Cut the paneer into big chunks, season with salt & pepper.

Fry till golden brown on either side and cut into bite size pieces.

Fry the ginger and garlic and green chilli in a wok.

Add in the onions and capsicum.

Add in the vinegar, soya sauce, chilli sauce and some water.

Cook for 2 minutes and add in the paneer.

Cook till all the liquid is dried up.

Garnish with spring onion greens.

Serve HOT!

Paneer Makhanwala

200 grams Paneer
45 grams Onions
75 grams Tomato Puree
75 grams Fresh Cream (Heavy Whipping Cream)
30 grams Butter
1 Tsp Ginger Garlic Paste
1 Tsp Cumin Seeds
1 Tsp Kasuri Meth/Dried Fenugreek Leaves
1/4 Tsp Turmeric Powder
1/2 Tsp Kashmiri Red Chilly Powder
1/2 Tsp Coriander Powder
1/4 Tsp Garam Masala Powder
Salt to Taste
Coriander for Garnish
1/2 Cup Water

The first thing you want to do is melt the butter in the saucepan and add in the onions and cumin seeds and cook till the onions turn translucent and soften.

Then add in the spices, tumeric, chilli powder, garam masala and coriander powder along with the ginger garlic paste and cook for 2 minutes.

Then add in the tomato puree and water and mix well and allow to cook for 10 minutes.

While the sauce is simmering cut the paneer into bite size pieces and pan fry till golden brown on all sides.

Once the sauce has reduced and the tartness of the puree cooked out then season it with salt and add in the Kasuri methi/dried fenugreek leaves.

Add in the cream and mix well. Finally add the paneer and garnish with coriander.

Enjoy!

Paneer Jalfrezi

250 grams Paneer
60 grams Onion
70 grams Tomato
70 grams Green Peppers
1 tbsp Butter
1 tbsp olive oil
1 tbsp Cumin Seeds
5 grams Ginger
5 grams garlic
1 tbsp Vinegar
1/2 Tsp turmeric powder
1/2 Tsp Red Chilly Powder
1 Tsp Coriander Powder
2 Dried Red Chillies
1 Green Chilly
Salt to Taste
Fresh Coriander

Cut the paneer into bite size pieces and set aside.

Heat the oil and butter in a pan and fry the cumin and red chillies till fragrant.

Add in the onion and fry till soft.

Add in the ginger, garlic and green chilly and fry till they start browning.

Add in the tomato, turmeric, chilly powder and coriander powder.

Add the vinegar and a splash of water and cook down.

Finally add the paneer and season with salt and cook for 2 minutes.

Finish with fresh coriander and serve.

Tawa Paneer

200 grams Paneer
1 Tsp Ginger Garlic Paste
1 Tsp Salt
1/4 Tsp Turmeric
1/2 Tsp Red Chilli Powder
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
2 tbsp Melted Butter/Ghee
Coriander and Lemon for garnish

Mix the ginger garlic paste, salt, chilli powder, tumeric, coriander & cumin powder and half the melted butter/ghee together.

Chop paneer into bite size pieces and mix with the paste.

Heat the remaining ghee/butter/oil in the pan.

Fry the paneer for 1-2 minutes of each side till nice and golden brown.

Garnish with fresh coriander and lemon and serve.

Trinidad-Style Aloo and Channa

3 tablespoons neutral oil, such as canola or vegetable
2 tablespoons curry powder, preferably Chief brand (see headnote); may substitute Madras curry powder
4 to 5 (about 2 pounds) large Yukon Gold potatoes, well scrubbed and cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 2/3 cups water, divided, plus more as needed
One (15-ounce) can chickpeas, drained and rinsed
1/4 cup chopped scallions, white and green parts
1/2 cup chopped fresh cilantro
5 large cloves garlic, minced or finely grated
1/2 teaspoon chopped habanero chile pepper (about 1/2 chile), seeded and minced, or a few dashes of fruit-forward hot sauce, such as Yellowbird habanero hot sauce
Fresh chopped cilantro or scallions, for garnish (optional)
Naan or cooked brown rice, for serving

In a large, heavy pot over medium heat, add the oil and curry powder. Allow the curry powder to bloom, constantly stirring, about 30 seconds.

Add the potatoes and stir to coat them with the curry-oil mixture. Add 1 tablespoon of the salt, the black pepper and 1 cup of the water. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 25 minutes.

Using a wooden spoon, mash some of the potatoes against the side of the pot and stir to thicken the cooking liquid. Add the chickpeas and 2/3 cup of water and stir to combine. Stir in the scallions, cilantro, garlic and habanero, if using, and simmer until the chickpeas are warmed through and everything is coated in the golden sauce, 5 to 7 minutes.

If the stew is too thick or sticking to the bottom of the pot, add 1/3 cup water. Stir in the remaining 1 teaspoon of salt and a dash of hot sauce.

Ladle the stew into bowls, garnish with the cilantro or scallion, if using, and serve hot, with naan or brown rice.

BLT Lettuce Wraps

8 leaves from 1 medium head butter lettuce, such as Boston or Bibb
6 slices bacon (about 6 ounces)
2 tablespoons mayonnaise
1 tablespoon finely chopped chives
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes, halved
1 medium avocado, diced

Arrange a rack in the lower third of the oven and heat to 400°F. Lined a rimmed baking sheet with parchment paper or aluminum foil.

Lay the bacon on the baking sheet in a single layer. Bake until deep golden-brown and crispy, 15 to 20 minutes. Remove from the oven and let cool. Meanwhile, stir the mayonnaise, chives, lemon juice, and pepper together in a small bowl; set aside.

Once the bacon is cool, transfer it to a cutting board and coarsely chop it. Fill each lettuce leaf with tomatoes, bacon, and avocado. Drizzle with the dressing and serve immediately.

RECIPE NOTES

Make ahead: The bacon can be cooked and chopped a day ahead of time. Store it in an airtight container in the refrigerator.

Cauliflower Cheese Casserole

FOR THE MAC & CHEESE
Butter, for baking dish
2 medium heads cauliflower, cut into florets
2 tbsp. extra-virgin olive oil
Kosher salt
1 c. heavy cream
6 oz. cream cheese, cut into cubes
4 c. shredded cheddar
2 c. shredded mozzarella
1 tbsp. hot sauce (optional)
Freshly ground black pepper

FOR THE TOPPING
4 oz. pork rinds, crushed
1/4 c. freshly grated Parmesan
1 tbsp. extra-virgin olive oil
2 tbsp. freshly chopped parsley, for garnish

Preheat oven to 375° and butter a 9”-x-13” baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes.

Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.

Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.

Bake until golden, 15 minutes. If desired, turn oven to broil to toast topping further, about 2 minutes.

Garnish with parsley before serving.