Roasted Cauliflower Recipe

Directions

1. 1

   Roast the Cauliflower

   Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and toss with olive oil, sumac, salt, and pepper. Spread evenly on a baking sheet.

2. 2

   Roast the Tomatoes

   In a separate bowl, toss cherry tomatoes with a little olive oil, salt, and sumac. Add to the baking sheet with cauliflower for the last 15 minutes of roasting.

3. 3

   Prepare the Fennel Agrodolce

   In a small pan over medium heat, toast fennel seeds until fragrant. Add sugar and red wine vinegar, stirring until sugar dissolves. Remove from heat and let cool.

4. 4

   Prepare the Pepita Salsa

   Toast the pumpkin seeds in a dry skillet over medium heat until golden. Coarsely chop and mix with olive oil, salt, and pepper.

5. 5

   Char the Snap Peas

   In a skillet, heat a little olive oil. Add snap peas and sauté until charred, about 3-4 minutes. Season with salt and pepper.

6. 6

   Assemble the Dish

   Once the cauliflower and tomatoes are roasted, plate them with charred snap peas. Drizzle with fennel agrodolce and top with pepita salsa before serving.