Cauliflav Recipe

Prepare and roast

Preheat the oven to 425°F (220°C). Trim the cauliflower into bite-size florets, pat dry. Toss the florets in a bowl with 2 tbs olive oil, 1 tsp salt and 1 tsp Indian spice mix until evenly coated.

Spread the cauliflower in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 22–28 minutes, turning once halfway through, until edges are browned and florets are tender. Remove from oven and let cool slightly.

Char the peppers

While cauliflower roasts, char the red bell peppers. Place a gas burner on medium-high and put a pepper on the grate, turning with tongs every 30–60 seconds until all sides are blackened and blistered (alternatively broil on high or roast at 475°F on a hot sheet, turning occasionally). This takes about 8–12 minutes.

Transfer charred peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this loosens the skin.

Uncover, peel off the blackened skin, remove stem and seeds, and slice the roasted peppers into 1/2-inch strips. Toss the strips with 1 tbs olive oil and 1/4 tsp salt.

Make the dressing

In a small bowl whisk together 2 tbs lemon juice, 2 tbs extra virgin olive oil, 1/4 tsp Indian spice mix (optional), 1/4 tsp black pepper and 1/2 tsp salt until emulsified. Taste and adjust acidity or salt to preference.

In a large mixing bowl combine the warm roasted cauliflower florets and the sliced flame-roasted red peppers. Add the chopped parsley.

Pour the dressing over the vegetables and gently toss to coat. Let the salad sit for 10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper or lemon if needed.

Serve warm or at room temperature as a vegetable & fruit salad side. Leftovers keep refrigerated in an airtight container for up to 3 days.