Cauliflower Recipe

Inspired by 1540 Room

Time1h

Serves4

Za’atar Oil, Cashew Romesco, Dukkah, Green Habanero Gastrique

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Ingredients

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Main Ingredients

1 head Cauliflower

2 tbs Za’atar

3 tbs olive oil

1 cup Cashews

1 cup Tomato

1 medium Red bell pepper

2 cloves Garlic

2 tbs ReaLemon lemon juice

1 tbs Dukkah

1 whole Green Habanero

1 tbs Honey

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Steps

Prepare the Cauliflower

Preheat the oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them on a baking sheet.

Make Za’atar Oil

In a small bowl, mix olive oil with za’atar. Drizzle the mixture over the cauliflower florets and toss to coat evenly. Season with salt and pepper to taste.

Roast the Cauliflower

Roast the cauliflower in the preheated oven for 25-30 minutes or until golden brown and tender, stirring halfway through.

Prepare Cashew Romesco

In a blender, combine cashews, tomato, red bell pepper, garlic, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste.

Make Dukkah

In a small bowl, combine dukkah ingredients if using a blend or use pre-made dukkah. Set aside.

Prepare Green Habanero Gastrique

In a small saucepan, combine chopped green habanero, honey, and a splash of water. Simmer for 10 minutes until slightly thickened. Blend if desired for a smoother sauce.

Serve

Plate the roasted cauliflower, drizzle with cashew romesco, sprinkle with dukkah, and drizzle with green habanero gastrique before serving.