Today we made a wonderful spicy roasted cauliflower dish and it was delicious so we wanted to share it with you. It took about 20 minutes to prepare and about 30 minutes to cook so set aside about an hour to complete the recipe.
Notes: Spice amounts can vary depending on amount of flavor you wish to achieve. Add curry powder & pepper flakes if you want more heat in the dish. We used the low end of the spectrum and didn’t include curry or pepper flakes. Your favorite dried fruits & nuts maybe substituted for those used below.
1/4 c olive oil
1 medium head of cauliflower
1 small sweet potato, peeled and cubed
1 can chickpeas, drained & rinsed
1 tsp turmeric
1-2 tsp cumin
1/2 tsp curry powder (optional)
1/4 tsp hot pepper flakes (optional)
1-3 cloves garlic, minced
Salt and pepper, to taste
1 tsp fresh thyme
1 tsp fresh rosemary
1/2 c almonds, chopped
3/4 c dried apricots, chopped
3/4 c golden raisins
1/2 c pumpkin seeds
1/2 c chopped parsley (optional)
Preheat the oven to 400 degrees. Remove the cauliflower leaves and stem. Slice the cauliflower lengthwise into 4 or 5 steaks. Cut the stakes in half. Place them on a sheet pan. Add the sweet potatoes and the chickpeas. With clean hands, toss the cauliflower, sweet potato, and chickpeas with garlic and spices. Drizzle on the olive oil and add the thyme and rosemary. Toss again.
Roast in the oven for about 20-30 minutes, depending on your oven. The cauliflower and sweet potatoes should tinged with light brown and tender when pierced with a fork.
Remove the vegetable mixture from oven and place in a bowl. Add the dried fruit, nut, and seeds. Toss together and set aside.
1 1/2 c brown rice
1 1/2 c water
1/4 of a lemon, seeded
1/2 cup chopped parsley
1 pinch salt
Boil the water. Place the rice in a strainer an rinse thoroughly. Once the water begins to boil, add the rice. Bring the rice back to a boil and then reduce heat to simmer. Cook covered for about 15-20 minutes until all but a small amount of the water is absorbed. Remove from heat. Rest in stove with cover on until remaining water is absorbed.
Remove lid. Fluff rice with fork. Add salt and lemon juice hto taste. Mix in chopped parsley.