Red Goddess Roasted Cauliflower Recipe
Make Red Goddess Roasted Cauliflower Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Cauliflower
Red Goddess Sauce
Finish & Garnish
Method
Roasted Cauliflower
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or lightly oil them.
- 2
Trim and halve
Remove outer leaves from cauliflower heads and trim the stem so each head sits flat. Cut each head in half through the core to make 4 large cauliflower 'steaks' (if heads are small, cut into large florets or keep halves whole).
- 3
Season
In a large bowl, whisk together 6 tbs extra-virgin olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 1.5 tsp sea salt, 1/2 tsp black pepper and 2 tbs lemon juice. Brush or toss the cauliflower pieces thoroughly with the oil-spice mixture so all surfaces are coated.
- 4
Roast
Arrange cauliflower in a single layer on the prepared baking sheets, cut side down for steaks or stem side down for halves. Roast in the preheated oven until deeply golden at the edges and tender when pierced with a knife, about 30–40 minutes, flipping once halfway (after ~20 minutes) for even browning. For florets, roast 25–30 minutes, stirring once.
- 5
Crisp finish (optional)
If you want extra char, switch the oven to broil for 2–3 minutes after roasting—watch closely to avoid burning.
Red Goddess Sauce
- 6
Combine ingredients
In a blender or food processor, combine 1 cup drained roasted red bell peppers, 2 tbs olive oil, 3/4 cup Greek yogurt, 1/4 cup mayonnaise, 1 tbs sherry vinegar, 1 tsp harissa (or 1 tbs harissa paste if you prefer more heat), 1/2 tsp smoked paprika, 1 clove garlic, 3/4 tsp sea salt, 1/4 tsp black pepper and 1 tbs lemon juice.
- 7
Blend to smooth
Blend until the sauce is completely smooth and vibrant red, about 30–60 seconds. Taste and adjust seasoning: add more salt, lemon juice, or harissa to balance acidity and heat. Stir in 2 tbs chopped fresh parsley by hand.
- 8
Chill or hold
Transfer sauce to a bowl and refrigerate for at least 15 minutes if time allows to let flavors meld; it can also be served at room temperature.
Finish & Serve
- 9
Plate
Place roasted cauliflower pieces on a serving platter. Spoon or smear the Red Goddess Sauce across the platter or beneath each cauliflower piece so each portion gets sauce.
- 10
- 11
Serve
Serve warm or at room temperature as an appetizer, side, or main for two to four people. Leftover sauce keeps refrigerated in an airtight container for up to 4 days.
