Middle Eastern Roasted Cauliflower |
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Prep Time: 8 Minutes Cook Time: 12 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Combine mild cauliflower with the aromatic spices of the Middle East for a distinctive side dish. Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets. Ingredients:
6 cups cauliflower florets (about 1 medium head) |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon curry powder |
1/8 teaspoon ground cinnamon |
1/2 cup canned petite diced tomatoes, drained |
1/4 cup raisins |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500° for 12 minutes or until lightly browned, stirring once after 5 minutes.
3. Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.
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