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Middle Eastern Spiced Cauliflower

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 8
Best Season: Fall, Winter
Description

This roasted side feature coats cauliflower florets in an aromatic blend of cumin, coriander, and warm spices before tossing them under high heat. The caramelized brassicas build deep, earthy complexity balanced by a drizzle of sweet and tart pomegranate molasses and bright pomegranate arils. It delivers a striking, flavor-packed vegetable plate that elevates any dinner menu.

Ingredients
  • 1 EA head cauliflower, cut into medium florets
  • 3 Tbsp olive oil
  • 1 tsp cumin, ground
  • 1 tsp paprika, smoked
  • 0.5 tsp coriander, ground
  • 1 tsp salt, kosher
  • 0.5 tsp pepper, coarse black
  • ¼ cup pomegranate molasses, warmed
  • 0.25 cup pomegranate seeds
  • 0.25 cup pepitas, toasted
  • 2 Tbsp mint, fresh, finely chopped
Instructions
  1. 1
    Heat oven to 450°F.
  2. 2
    Toss cauliflower, olive oil, cumin, smoked paprika, coriander, kosher salt, and coarse black pepper in a large bowl.
  3. 3
    Spread florets onto a sheet pan in a single layer.
  4. 4
    Roast 22 to 25 minutes, flipping halfway through, until deep golden with charred edges.
  5. 5
    Transfer hot cauliflower to a serving platter.
  6. 6
    Drizzle warmed pomegranate molasses evenly over florets.
  7. 7
    Top with pomegranate arils, toasted pepitas, and fresh mint.
Note
  • High oven heat is mandatory to achieve the char needed to balance the sweet tartness of the molasses.
  • Warm the pomegranate molasses slightly before drizzling to ensure an even coating.
Read it online: https://brinnerbites.com/recipe/middle-eastern-spiced-cauliflower/