Roasted Cauliflower With Whole Cumin Seed
This recipe combines perfectly roasted cauliflower with a flavorful red pepper pesto that adds a burst of savory and slightly sweet notes to each bite. The cauliflower florets are roasted to a crispy perfection, while the red pepper pesto brings a delightful Mediterranean flair to the dish. Combined, these elements create a harmonious blend of textures and flavors that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 1 large head cauliflower, cut into roughly bite-sized florets
- 1 to 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole cumin seeds
- sea salt, to taste
- black pepper, to taste
Instructions
- To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss cauliflower florets with olive oil and spices.
- Spread the mixture evenly in a single layer on a large baking sheet.
- Roast, flipping halfway, for about 25 to 30 minutes, until the edges of the cauliflower are toasty and starting to caramelize.
- To make the pesto: In a food processor, pulse the garlic until finely chopped. Add the walnuts to the food processor and pulse a few more times to break up any large pieces.
- Add the roasted red peppers, basil (if using), and beans (if using). Process, streaming in the oil as you go, until all the ingredients are well combined and as coarse or as smooth as you want them. Season with salt and pepper to taste. Store in a covered, airtight container in the fridge for a couple of days, or freeze.
Cook Time
25M
Prep Time
PT5M
Yield
2
Nutrition
- Serving Size: 1 small serving
- Calories: 419 calories
- Sugar Content: 9.9 g
- Sodium Content: 72.4 mg
- Fat Content: 28.6 g
- Saturated Fat Content: 3.8 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 34.7 g
- Fiber Content: 12.4 g
- Protein Content: 12.7 g
- Cholesterol Content: 0 mg
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