Perfect Oven Roasted Cauliflower
This cauliflower is a stunning, flavorful, and perfect side dish. Warm spices like cumin and coriander contrast wonderfully with sweet and smoky paprika and sharp and tangy sumac. (Note* sumac is a spice that can be found at most grocery stores! In addition to being a wonderful spice to cook with, it also is a beautiful garnish for dips, vegetables, meats, and more.)
Ingredients
- 1 small cauliflower, cut into 3/4’’-1’’ florets
- 1 tsp sweet paprika
- 1 ½ tsp cumin
- 1 tsp coriander
- 1 ½ tsp sumac
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp pepper
- 1 Tbsp honey, warmed
- ¼ c olive oil
- 3 Tbsp pomegranate seeds
- ¼ pistachios, toasted and salted, chopped
Instructions
- Preheat oven to 500 degrees and place a baking sheet on the bottom rack.
- In a medium mixing bowl, mix together the paprika, cumin, coriander, sumac, salt, pepper, warmed honey, and olive oil. Whisk until honey is dissolved and set aside.
- In a large bowl, toss the cauliflower in the olive oil dressing. Carefully remove the hot sheet pan from the oven, line with parchment, and spread the florets into a single layer, making sure to provide enough room for the florets to properly brown, rather than steam. If your baking sheet isn’t large enough, simply use two separate baking sheets for the vegetables.
- Place the sheet pan on the bottom rack for 5 minutes, or until the bottoms are sizzling and lightly browned. Move the sheet up to the center rack and lower temperature to 450 degrees. Roast for an additional 8-10 minutes, then rotate the pan and cook for 10-15 minutes more, or until the vegetables are fork tender and beautifully browned.
- Remove from the oven and serve immediately with a drizzle of pistachio oil, chopped pistachio, and a sprinkle of pomegranate seeds.
- You can also enjoy the cauliflower as a snack with your favorite dip, as a healthy side dish, or warm on a wilted spinach salad.