This is a variation of a Yotam Ottolenghi recipe that I jotted down when I came across it on the internet. Incase you don’t know Yotam Ottolenghi is an award wining chef, restauranteur and cookbook author. He’s well known for PHENOMENAL vegetable recipes. When you come across his recipes they are always worth trying. For some reason I can’t find this recipe again so I don’t know what the name of the recipe was called. I made changes based on ingredients that I have at home. Many of the ingredients differ from the original recipe….. Like…. I used cauliflower instead of cabbage because I came across a great price on pretty colored cauliflowers this week. I swapped out cashews for peanuts because that is what I had. Same thing with lemons for limes. and a few other things….Taste-wise maybe the biggest change I made was using date syrup instead of light brown sugar. Date syrup is easy to pick up these days and they sell it at Walmart. It just has a nice taste that sugar doesn’t have and the peanuts came out so delicious this way. All the flavors go together really well. This looks like 8 dinner side serving to me. Serving size is SURE TO DIFFER. You might use bigger or smaller vegetables than what I used and also your idea of a portion size might differ from my idea of a portion size.

Ingredients for around 8 servings

3 small cauliflowers – break down to florets (I used an orange, purple, and a green)

3 carrots – peeled – cut in diagonal 1/3 inch slices

1 red onion – peeled – quarter – and slice quarters

2 Anaheim chilies – stem and core removed – rough slices

1/3 cup extra virgin olive oil (a generous amount of olive oil to spray on vegetables)

sea salt – to taste

fresh ground black pepper – to taste

7 oz roasted salted peanuts (turmeric peanuts)

2 teaspoons ground cumin – (optional – you can heat till fragrant for better flavor) (turmeric peanuts)

2 Tablespoons date syrup (turmeric peanuts)

1 teaspoon extra virgin olive oil (turmeric peanuts)

1/4 teaspoon ground turmeric (turmeric peanuts)

3 lemons (just the fresh squeezed juice) (lemon dressing)

2 Tablespoons dijon mustard (I used Amora Brand) (lemon dressing)

2 garlic cloves – ground to paste (lemon dressing)

1 Tablespoon poppy seeds (lemon dressing)

1/4 teaspoon sea salt (lemon dressing)

2 Tablespoon extra virgin olive oil (lemon dressing)

Directions

Pre-heat oven to 400 degrees F

Place cauliflower florets, carrots, red onion, and Anaheim chilies on sheet tray(s). Spray generously with olive oil. Add sea salt and fresh ground black pepper to taste.

Place on middle rack and lower racks of the pre-heated oven. Timing may differ……mine were cooked and slightly charred in 30 minutes.

While the vegetables are cooking make the dressing and the turmeric peanuts.

For the dressing add to a small bowl the lemon juice, dijon mustard, garlic, poppy seeds, salt, and olive oil. (bring it to the table and let guest dress the vegetables themselves.)

Now make the turmeric peanuts. In a small bowl add the cumin, date syrup, oil, turmeric and mix well. Now mix in the peanuts. Serve on top of the vegetables.

A Special THANKS!!!!! To Yotom Ottolenghi for sharing his FORKING Amazing recipe so I could come up with what I got here!

Enjoy!!!!