Sunday, March 11, 2012

Perfect purple cauliflower

Let's do a recipe today! Something familiar with a bit of a twist: Sweet and salty roasted cauliflower.

Oven Roasted Cauliflower
(serves 4)


1 medium head cauliflower, cut into bite-sized florets (Tip: I used a purple cauliflower for kicks. Mulitcoloured heads are now becoming the norm at supermarkets. Fun for the whole family.)

1 Tbsp olive oil

salt and pepper to taste

about 1 tsp za'atar (optional, but it kind of makes it. Available in the spice aisle or at Middle Eastern groceries)

about 1 tsp runny honey

2 Tbsp pinenuts, toasted


Preheat oven to 400 degrees F.

Toss prepped cauliflower in olive oil, season with salt and pepper and za’atar, and lay out evenly on a foil-lined cookie sheet. Roast in preheated oven until slightly browned; about 25 minutes.

When cauliflower is done, drizzle with honey and sprinkle with toasted pinenuts.

What to serve this with? Goes great with a falafel plate, fish or chicken. (Maybe you’ll find a suitable recipe here.)

Hummus is a no-brainer.

Some homemade labna would be good too.

And if it were summer I’d definitely make this. Soon, but not quite yet.

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