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Spiced Cauliflower Roast

Roasting cauliflower creates an incredible nutty flavor that pairs beautifully with the Middle Eastern spices used here. Not only that, it makes a fabulous centerpiece for your meal. Serve it cut into wedges, sprinkled with the chickpeas and tomatoes, as a veggie main or an accompaniment to a simple roast chicken — this is a truly a fun and oh-so delicious way to eat your veggies!

Spiced Cauliflower Roast

2 oz. butter, at room temperature (4 tbs.)
2 tsp. chili flakes
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground sumac
½ tsp. ground allspice
1 cauliflower
2×14 oz. cans chickpeas, drained and rinsed
handful parsley, chopped
handful mint, chopped
1 red onion, vinyl chopped
1½ cups cherry tomatoes
scant ½ cup toasted pine nuts
pomegranate molasses, for drizzling
¾ cup crumbled feta cheese
1/2 cup Greek yogurt
juice of ½ lemon

In a small bowl, beat the butter with the spices and set aside.

Heat the oven to 425°F. Trim and remove the core of the cauliflower, being careful to keep the cauliflower intact. Bring a large pot of salted water to a boil and cook the cauliflower for 3-4 minutes, until partially tender. Carefully remove with two slotted spoons.

Put the cauliflower and chickpeas on a baking tray, then rub the cauliflower with the butter and dot a little over the chickpeas. Season everything and roast for 35 minutes, until the chickpeas are crispy and the cauliflower is deeply brown and tender.

Meanwhile, make the dressing by stirring together the feta, yogurt, and lemon juice into a smooth sauce. Season and set aside.

Place the cauliflower on a serving plate surrounded by the chickpeas. Sprinkle over the fresh herbs, onions, tomatoes, and pine nuts. Drizzle everything with pomegranate molasses and serve with the feta dressing.

 

 

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