Updated: Jan 20
If you are looking for something different to bring to the dinner table this summer, these cauliflower cuts are where it’s at. Seasoned with berbere, this dish will take your cauliflower from good to delicious with a kick. I love serving this as a side with my portobello mushroom sandwiches, or subsequently Emanuel loves to have them on a sandwich bun with his favorite Follow Your Heart Vegan “cheese”. So as you can see the possibilities with this simple dish are endless.
Now you probably heard me throw out the spice berbere, and some of you are probably wondering, what the heck is that? Well berbere is an Ethiopian spice mix that consists of many frequently used spices such as garlic, basil and chili powders. Although what makes this spice so special is that it contains plants that are indigenous to Ethiopia called koramina and long pepper. This spice is staple in many Ethiopian dishes, and I can see why because of the wonderful taste it adds to many foods. With the list of ingredients you may already be under the impression that this dish is a little spicy, and that is true. I used ½ Tbsp of berbere because I don’t like a lot of spice but if you are I recommend only increasing by ½ tbsp, just in case. So check out this recipe below and get ready to wow yourself at dinner this summer!
Spicy Roasted Cauliflower Cuts
Serves: 6 Prep Time: 5 Minutes Cook Time 25-35 Minutes Total Time: 30-40 Minutes
1 Cauliflower Head
1/2 Tbsp Berbere
1 Tbsp Oil ½ Tsp Salt
½ Tsp Garlic
Preheat your oven to 450°F. Remove the stalk from the cauliflower and wash.
Slather your cauliflower with oil, Berbere, salt and garlic
Place in a baking sheet
Cook in the oven for 25-35 mins, until tender
Cut short ways, serve, and enjoy!