Chilean Pebre
Like a South American salsa, this condiment with tomato, chilies, onion, cilantro, garlic, oil, and vinegar goes great with everything!
More Than Our Story
Roasted Cauliflower with Aleppo and Za'atar
Table of Contents
Inspiration
This spicy and flavorful, naturally gluten-free, low-carb, and keto-friendly dish is perfect as a healthy, plant-based side or shines brightly as the main star. The best part… when you roast cauliflower it gets golden and caramelized, enhancing it’s sweet, nutty flavor – pairing perfectly with the Middle Eastern-inspired seasoning and garnishes.
Ingredients
Cooking
- Cauliflower, 1 large head
- 2-4 tbsp Olive oil – I like to use a Green Baklouti infused olive oil, but you could also use Avocado oil
- Equal parts aleppo pepper flakes and za’atar spice blend – I like alot, 2 tablespoons at least of each.
Garnish
- Fresh parsley, ½ cup, chopped
- Finishing sea salt
- Juice and zest of 1 lemon
- Aleppo pepper flakes
- Optional: Crushed red pepper flakes
ZA’ATAR FACTS:
This Middle Eastern spice blend is full of antioxidant and medicinal ingredients. It has been purported to reduce inflammation, strengthen your immune system, improve and boost brain health, metabolism and mood, and even help fight chronic illnesses including cancer.
Preparations
- Preheat the oven to 400° Fahrenheit / 205° Celsius
- Breakdown one large cauliflower into florets (quarter the cauliflower, remove the core, and chop into smaller pieces – roughly 1.5 to 2 inches long).
- Add oil and spice liberally – tossing in a large bowl.
- Arrange cauliflower in a single layer on a large baking sheet, lined with foil.
- Roast for 25 to 30 minutes, tossing halfway through.
- For extra caramelizing, turn the oven up the broil (550°) for 5 minutes paying close attention.
- Remove from oven, immediately garnish and serve.
TIME SAVER:
You can blanch cauliflower, then cool and store in the freezer for up to 3 months - making this recipe perfect for dinner in a pinch, as you they’ve already been blanched you’ll just need to eat them through.
Tips
- While the recipe calls for cauliflower you could easy use any cruciferous vegetables like broccoli, broccoli rabe, romanesco, rutabaga or kale.
- Try garnishing with your favorite nuts and seeds: Try roasted pine nuts, pumpkins seeds, or pistachios.
- You can store leftovers in an airtight container in the fridge for up to 3 days.
Daniel
Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit.
Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.
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