Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Preheat your oven to 450°, and line a baking sheet with foil.

Step 3

Prepare your marinade by whisking together in a small bowl the soy sauce, honey, 2 teaspoons of chili crisp, the sesame oil, granulated onion, pressed garlic and grated ginger.

Step 4

Place the cauliflower florets into a large bowl, drizzle the marinade over them and toss to coat well. Place the florets onto the prepared baking sheet and roast the cauliflower for 18 minutes, turning the florets half-way through roasting.

Step 5

Then, set your oven's “broil” setting to high, and char the florets for about 3 to 4 minutes, keeping your eye on them. Once roasted, remove the cauliflower florets, and sprinkle with a little bit of salt (they will need some).

Step 6

Arrange the cauliflower on a large plate or shallow bowl, and drizzle over them 2 to 3 extra teaspoons (or more, if you'd like!) of chili crisp, then sprinkle over the peanuts and the micro greens, or cilantro and sliced green onion, and serve while hot, or even warm or room temp.