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Roasted cauliflower ottolenghi

Roasted cauliflower ottolenghi recipe

This roasted cauliflower ottolenghi recipe creates perfectly caramelized cauliflower with a crispy exterior and tender interior, enhanced by warm Middle Eastern spices and fresh herbs. The dish combines simplicity with sophistication, delivering bold flavors that make cauliflower the star of any meal.
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Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • - Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl for spice mixture
  • Kitchen tongs
  • Aluminum foil (optional)

Ingredients
  

  • For the Cauliflower:
  • 1 large head cauliflower about 2-3 pounds, cut into large florets
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Finishing:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sumac
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons pomegranate seeds optional

Instructions
 

  • Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  • Prepare the Cauliflower: Remove leaves and cut cauliflower into large, uniform florets about 2-3 inches in size. Pat completely dry with paper towels.
  • Make Spice Mixture: In a small bowl, combine cumin, coriander, paprika, turmeric, cayenne, salt, and pepper.
  • Season the Cauliflower: In a large mixing bowl, toss cauliflower florets with olive oil until evenly coated. Sprinkle the spice mixture over the cauliflower and toss thoroughly to ensure even distribution.
  • Roast: Arrange seasoned cauliflower in a single layer on the prepared baking sheet, ensuring pieces don't overlap. Roast for 25-30 minutes, flipping halfway through, until edges are golden brown and crispy.
  • Finish and Serve: Remove from oven and immediately drizzle with lemon juice and sprinkle with sumac. Transfer to serving platter and garnish with fresh herbs, pine nuts, and pomegranate seeds if using.

Notes

Cut cauliflower florets uniformly for even cooking
Don't overcrowd the baking sheet as this will cause steaming instead of roasting
The cauliflower is done when edges are deeply golden and a fork easily pierces the stem
Sumac adds a tangy, lemony flavor that's essential to the authentic taste