I also added a little extra chicken broth (probably 2 cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2
tsp cayenne instead of 1/4 which was the perfect amount of spicy for us.
Not exact matches
I halved the amount of
cayenne pepper (1
tsp instead of 2) and got the perfect heat for my taste.
I also added 1/4
tsp of
cayenne pepper to the crust
instead of the onion powder since I didn't have any.
I made it as directed, except that
instead of using cumin and
cayenne, I substituted 1
tsp of Penzey's Adobo seasoning, which has cumin and
cayenne pepper already in it.
Instead I separately prepared and then used a mix of three tablespoons of water, one tablespoon of Dijon mustard, 1/4
tsp ground cumin, 1/2
tsp coarsely ground black pepper, 1/8
tsp grated nutmeg and a few dashes of each
cayenne pepper and Aleppo pepper.
Instead of 1
tsp cumin and 1/8
tsp red pepper, I use 1/2
tsp cumin, 1/2
tsp cayenne, and 1/2
tsp chili powder (this might be too much for some, but we like things spicy).
3 Tbsp olive oil 1 Tbsp + 1
tsp maple syrup (can use agave or honey
instead but the maple flavor is great) 1/4
tsp kosher salt 1/4
tsp cayenne pepper
Ingredients 1 head of cauliflower 1/3 cup chopped walnuts Sweet and Spicy Glaze 3 Tbsp olive oil 1 Tbsp + 1
tsp maple syrup (can use agave or honey
instead but the maple flavor is great) 1/4
tsp kosher salt 1/4
tsp cayenne pepper 1.