1teaspoonchili sauce(or paste or oil—adjust to taste since this stuff is pretty spicy! I LOVE this Zhong sauce)
1teaspoonlime juice or lemon juice
1pinchsalt
chili sauce for drizzling
lemon or lime wedgesfor squeezing
Instructions
Preheat oven to 400 degrees Fahrenheit. Spray a large baking sheet with olive oil.
Thoroughly wash the cauliflower leaves, taking time to wash each one individually. Use a paper towel to dry the extra water, this will help them crisp up in the oven. Optional: cut the cauliflower leaves into 1-2 inch pieces, which would make them easier to eat.
Combine all the dry seasonings in a small bowl and mix well.
Arrange the cauliflower leaves on the baking sheet in a single layer without overlapping, if possible. Spray generously with olive oil. Alternatively, you can combine the cauliflower leaves with ½ - 1 tablespoon olive oil and use your hands to rub the oil into all the leaves.
Sprinkle a generous amount of the seasoning powder on top of all the cauliflower leaves.
Roast at 400F for 13-18 minutes, or until the edges of the leaves are crispy and the inner stems are softened (test with a fork). If the leaves are starting to brown but the leaves are still very firm, lower to heat to 350F.
While the cauliflower leaves are roasting, make the chili aioli dip: in a small bowl, combine the mayo, chili sauce, and lemon juice. Mix well and give it a taste. Add salt if needed, and adjust the flavor with chili sauce or lemon juice, if needed.
Serve the crispy leaves warm, drizzling with chili sauce or chili oil, squeezing some fresh lemon juice on top, and dipping into the sauce.