Today I just roasted a cauliflower. I came up with a great spice paste and just mixed up the florets into it. Then I spread the cauliflower out on sheet pans and in only a half hour they were done and then I gave them some optional toppings. Serving size WILL DIFFER….We all like different sizes for servings and also the size of your cauliflower will differ…..Lately I usually find very small cauliflowers but got lucky and found an extra large one. Mine will make a good 6 servings but it is rare that you find the extra large cauliflowers so I will say 4 servings. I do also note that you will have some extra roasting sauce from the cauliflower that is delicious that you should use for either a protein or couscous or rice with the cauliflower.
Ingredients for around 4 servings
1 cauliflower – break down to florets
2 shallots thinly sliced
4 garlic cloves – peeled and thinly sliced
1 1/2 Tablespoons sea salt
1 Tablespoon dried dill
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
6 oz. tomato paste
2 Tablespoons pomegranate molasses
1 Tablespoon urfa pepper
3 Tablespoons extra virgin olive oil
Optional – fresh pomegranate to taste for finishing
Optional – Feta cheese to taste for finishing
Optional – roasted pistachios (or hazelnuts, or pine nuts) to taste for finishing
Optional – cilantro to taste for finishing
Optional – tahini to taste for finishing
Directions
Preheat oven to 500 degrees F
In a large mixing bowl mix everything except the cauliflower and mix well. Then mix in the cauliflower till it’s coated well. Spread the cauliflower in a single layer on sheet pan(s). This goes in the middle rack of the preheated oven till lightly browned and the cauliflower is cooked. (in my oven this took 30 minutes but oven do differ and your timing could be more or less.)
This is delicious as is…….I added some extras fresh pomegranate, feta cheese, roasted pistachios, and some cilantro. I held back on adding tahini because my husband hates tahini.
ENJOY!!!!
