When SJ and I were hosting in-person, nutrition and cooking classes, we roasted cauliflower and cabbage so many ways to show how both display spices in an amazingly vibrant manner. Cruciferous vegetables are fabulous tools for healthy insides and adding spices amplifies their value. We found that fresh cauliflower is so popular in our area, that we can’t find it when we want it at the grocery-so we sometimes sub in frozen, like I did in this recipe. Frozen is picked, cleaned and flash frozen all in one day so it is a great option when fresh isn’t available or you are feeling lazy.
This is my modification of a spectacular Yotam Ottolenghi recipe that I’ll be preparing for our last online class in March. Ill be adding my own pic later today.
4 pounds cauliflower, blanched and cut into florets or frozen and thawed
1 large onion
8 fresno chilies, deseeded and split on one side
1/2 cup fresh cilantro, whole leaves picked off
1 lemon, cut into 8 pieces
1/2 cup total of red chilies-variety is good here!
9 garlic cloves
2 t cumin
5T tomato paste
1 T culinary lavender
1T granulated sugar
the juice of one lemon
4-5T apple cider vinegar
1/3C olive oil
2t Aleppo chili powder
Olive oil for roasting
Preheat the oven to 350°F. Prepare your baking sheet. Make chili oil. Pour over cauliflower being sure to rub in the crevices. Place cauliflower on baking sheet. Add onions and Fresno chiles to baking sheet. Roast for approximately one hour or until golden brown. Consider basting while baking. Once cauliflower is golden, transfer to serving dish and add cilantro. Serve with a green salad and crusty bread.