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
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1 medium head of cauliflower
1 stick of butter
5 Tbsp extra-virgin olive oil
2 tsp garlic, minced
Kosher Salt and Freshly Ground Black Pepper
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½ cup Greek yogurt
3 Tbsp extra-virgin olive oil
2 Tbsp tahini
¼ cup fresh dill, minced
1 garlic clove, minced
1 lemon, juices
½ cup fresh cilantro, mint or parsley Leaves, chopped
Kosher Salt and Freshly Ground Black Pepper
Directions
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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
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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.
