Turmeric Cauliflower with Sun-Dried Tomatoes
Za'atar seasoning and turmeric coat this roasted cauliflower while fresh arugula and sundried tomatoes add additional layers of flavor. Drizzle an optional serrano aioli if you can handle spicy foods.
Servings 6
Calories 190kcal
Equipment
- kitchen scale
- Baking pan
- sautee pan
- food processor
Ingredients
Seasoning Mix
- 6 g za'atar seasoning
- 3 g turmeric
- 1 g ground black pepper
- 5 g granulated garlic
Cauliflower
- 1 head cauliflower
- 60 g sun-dried tomatoes
- 30 g pine nuts
- salt to taste
- arugula desired amount
Serrano Aioli
- 1-3 serrano peppers feel free to use jalapeno or poblano for a milder sauce
- mayonnaise
- grapeseed oil
- 6 peppercorns any variety
- 1 clove garlic
Instructions
- Using your kitchen scale, weigh out all of the ingredients for the seasoning mix in a small bowl. Stir.
- Preheat oven to 350 F
- Chop the cauliflower into bite sized pieces and set aside in a mixing bowl.
- Drizzle grapeseed oil over the cauliflower and toss until evenly coated. Repeat this process with the seasoning mix. The cauliflower should change colors due to the turmeric.
- Evenly spread the seasoned cauliflower onto a baking sheet. Bake for 10-15 minutes or until the tips of the buds are golden brown.
- While the cauliflower is baking, toast your pine nuts and make your serrano aioli.
- Remove cauliflower from the oven and let cool. Sprinkle sun-dried tomatoes, arugula, and pine nuts. Drizzle with serrano aioli.
Toasted Pine Nuts
- Heat oil in a sautee pan and then add the pine nuts. Toss until coated with oil and periodically stir until the pine nuts are evenly toasted. Remove from heat and transfer to a small bowl.
Serrano Aioli
- Combine ingredients for serrano aioli in your food processor and blend until smooth. Adjust the amount of oil and mayonnaise until the texture is to your liking.
Nutrition
Calories: 190kcal