Savoury Roasted Cauliflower
I think this might be my favourite new recipe of the season. I’ve been making it weekly since cauliflowers have been on sale nonstop. It’s so versatile! Sometimes, I enjoy it as a side dish, other times as a soup topper—it’s especially delicious with my butternut squash soup. I also love making the Mexican version for tacos, paired with black beans and vegan chipotle aioli. Yum!
Ingredients
- 1 medium cauliflower cut into small florets
- 2 tbsp nut butter
- 2 tbsp applesauce
- 2 tbsp water
- 1 tsp ground cumin
- 1 tsp garam marsala
- ½ tsp coriander
- ½ tsp cinnamon
- 1 tsp turmeric
- ½ tsp ground red chilis optional
Instructions
- Preheat the oven to 425°F (or 400°F for convection). Line a baking sheet with either a silicone mat or parchment paper.
- In a large bowl, prepare the spice mixture by combining the nut butter, applesauce, and water. Mix well. Add the spices and stir until evenly combined.
- Add the cauliflower florets to the spice mixture, tossing until all pieces are coated.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast for about 40 minutes, stirring halfway through, until the cauliflower is caramelized and tender.
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