Cooking Healthy

In the Kitchen: Chile Roasted Cauliflower, Spicy Peanuts and Cilantro

We are cooking healthy today with Chef Tim Kelly from Chapel Grille.  He is showing us how to make Chile Roasted Cauliflower, Spicy Peanuts and Cilantro.


  • 1 head cauliflower 
  • ¼ cup extra virgin olive oil 
  • 4ozs dry roasted unsalted peanuts 
  • 1 tablespoon Cajun spice 
  • 2 tablespoons canola oil 
  • salt & pepper (optional) 
  • ¼ cup sweet chile sauce 
  • 1 scallion (chopped) 
  • 3 sprigs cilantro (rough chopped) 


For the roasted cauliflower:

  1. Preheat oven to 400 degrees.
  2. Section the cauliflower into large florets. 
  3. In the mixing bowl, toss the cauliflower with the olive oil, salt and pepper.
  4. Spread onto the sheet pan then roast in the oven for 15 minute or until the edges of the cauliflower are golden brown.  

For the spicy peanuts:

  1. In the mixing bowl toss the peanuts canola oil, Cajun spice and a pinch of kosher salt.
  2. Spread the peanuts on a sheet pan and roast for ten minutes.
  3. Let cool at room temperature.

Note: these are a great snack too if you want to up the amount. Just store in a cool dry place in a sealed container. 

To finish:

  1. Place the roasted Cauliflower in the sauté pan, add the chile sauce and over low heat lightly glaze the cauliflower with the chile sauce.
  2. Add the chopped scallions, cilantro and peanuts and gently toss for only a minute.
  3. Serve right away. 

Note: Roasting the cauliflower can be done ahead of time or the day before. Just heat the cauliflower a little longer in the sauté pan prior to adding the chile sauce. 

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