MEDITERRANEAN ROASTED CAULI

I have a feeling this roasted Mediterranean cauliflower is going to make you fall in love with caulifower. It is SO easy, super delicious, and the sauce and toppings just take it to the top!

It’s the perfect last minute holiday appetizer or side.

Here is how I made it:

1. Preheat oven to 450F and bring a medium pot of water to a boil.

2. Grab a raw cauliflower. Cut off the leaves, and cut the steam, but in a way that lets it stand still on its own. Once the medium pot of water is boiling, season it with a couple pinches salt and carefully drop in the cauliflower. Put the lid on, and let it boil for 7.5 minutes on low-medium heat.

3. Once the cauliflower is boiled, carefully bring it out of the water with tongs and set it over a kitchen towel to dry.

4. Transfer cauliflower to a plate. Drizzle with 1-2 tablespoons of olive or avocado oil. Season with a pinch or two of salt, then add 1/2 tbsp sweet paprika, 1/2 tbsp garlic powder, And 1/2 tsp cumin, making sure the cauliflower is fully covered. You can massage it into the cauliflower if you’d like, too.

5. Pop the cauliflower in the oven for 40-45minutes at 450F.

6. While the cauliflower is going, lets make the sauce. Grab a small food processor (or blender), and add 1 small shallot, 1/3 cup sundried tomatos (the ones jarred in olive oil), 1/3 cup adobo chipotle peppers, the juice of 2 lemons, 1 tbsp olive oil, 1/2 tbsp paprika, a couple pinches salt, fresh cracked pepper, and 1/2 cup water. Blend/process really well, till liquidy. Taste and adjust as you’d like.

7. Remove cauliflower from the oven, add it to the plate, then top it up. I poured the sauce on top, added about 1/4 cup of roughly chopped pistachios, 1 tsp of Aleppo pepper, some fresh tarragon (or any herb), and some generous amount of fresh lemon zest.

8. Plate it up as an appetizer, a side, or if you’re feeling it, devour it up!

ENJOY!

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