Roasted Cauliflower Recipe
Sautéed Kale, Pomegranates, Chermoula Aioli
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Ingredients
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Roasted Cauliflower
Sautéed Kale
Pomegranates
Chermoula Aioli
Method
Roasted Cauliflower
- 1
Prepare the Cauliflower
Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place them in a large bowl.
- 2
Season the Cauliflower
Drizzle the olive oil over the cauliflower, then sprinkle with salt, black pepper, and paprika. Toss to coat evenly.
- 3
Roast
Spread the cauliflower florets in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
Sautéed Kale
- 4
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 5
Cook the Kale
Add the kale to the skillet, along with salt and red pepper flakes. Sauté for 5-7 minutes until the kale is wilted and tender.
Chermoula Aioli
- 6
Make the Aioli
In a blender or food processor, combine mayonnaise, cilantro, lemon juice, garlic, cumin, and salt. Blend until smooth and creamy.
