Whole Roasted Cauliflower w/ Rumi Spice Kabul Blend
Published: February 01 2018Our friends at Our Name is Farm have done it again, this time with a beautiful way to use your Rumi Spice Kabul Piquant Chicken Saffron Spice Blend. This recipe is easy enough for a midweek meal and fancy enough for a weekend feature. Try it and send us pictures of your work!
Whole Roasted Cauliflower w/ Rumi Spice Kabul Blend and Lemon Basil Aioli
Yield: 4 portions
Prep Time: 15 mins
Cook Time: 50 mins
For the cauliflower:
- 1 large head cauliflower
- 4 tbsp. sunflower or olive oil
- 1 tbsp. Rumi Spice Kabul Blend
- 1tbsp. kosher salt
For the lemon basil aioli:
- 1/2 cup of mayonnaise
- 2 tbsp. fresh squeezed lemon juice (about 1 lemon)
- 1/4 cup basil leaves, chopped
- 1/2 tsp. garlic powder
- Pinch salt
- Pinch black pepper
Micro or baby greens, for serving (optional)
Fill a large pot half way up with hot water, and set it on the stove, on high heat, to boil. Once the water is boiling, drop in the cauliflower, and flip it over once so that each "side" cooks about 3-4 minutes. Drain the cauliflower and let it cool a bit.
Preheat the oven to 450F degrees. Rub the cauliflower with oil, Rumi Spice Kabul Blend, and kosher salt. Line a baking tray with parchment paper and place the seasoned head of cauliflower directly in the middle. Bake cauliflower in the oven, uncovered for up to 45 minutes, or until the cauliflower has browned and slightly crisped on top and around.
In a food processor or blender, combine all of the lemon basil aioli ingredients and blend until combined and smooth. Serve alongside roasted head of cauliflower and micro or baby greens.
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