Table of Contents
Roasted Cauliflower with Berbere
Roasted Cauliflower with Berbere
James Walker
4
10 minutes
30 minutes
Side Dish
Delicious whole roasted cauliflower spiced with Rumi's Berbere spice blend. An easy, vegetarian side dish or main course with a spicy & sweet kick that will delight your taste buds.
Ingredients
For the Cauliflower:
- 1 medium head of cauliflower
- 1 stick of butter
- 5 Tbsp extra-virgin olive oil
- 2 tsp garlic, minced
- 2 tsp Rumi Ethiopian Berbere Spice
- Kosher Salt and Freshly Ground Black Pepper
For the Yogurt-Tahini Sauce:
- ½ cup Greek yogurt
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp tahini
- ¼ cup fresh dill, minced
- ½ tsp Rumi Wild Black Cumin, Ground
- 1 garlic clove, minced
- 1 lemon, juices
- ½ cup fresh cilantro, mint or parsley Leaves, chopped
- Kosher Salt and Freshly Ground Black Pepper
Directions
For the Cauliflower:
Preheat the oven to 375°In small sauce pan heat butter and olive oil over medium heat until the butter is melted. Add Berbere and garlic. Cook until fragrant 1-2 minutes.
Cut cauliflower into florets and toss in bowl with ¾ of the Berbere mixture and toss to coat. Use a pastry brush to get a more even distribution.
Roast about 15 minutes before adding the remaining Berbere mixture with a pastry brush. Roast about 15 minutes more until tender
For the Yogurt-Tahini Sauce:
Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice. Season with salt and pepper.
Top the cauliflower with the yogurt-tahini sauce and garnish with cilantro or parsley.
