Happy Meatless Monday! Over the weekend I made Whole Roasted Cauliflower With Dukkah & Parsley using a recipe I learned from Vered Guttman.
I've tried roasting a whole cauliflower before and was disappointed with the results. Turns out, I was missing a key step: you need to cook the cauliflower before roasting it!
At the event I attended at Sixth & I last week, Vered demonstrated how to cook the cauliflower in salted water with turmeric until it's tender before letting it cool and only then drizzling it with olive oil and roasting it at 400F for about 30 minutes!
Game changer!
I used a yellow cauliflower from Washington's Green Grocer, making the final product super yellow ;)
Also, I'm now obsessed with dukkah! It's a combination of herbs, spices, and nuts. This particular one has toasted hazelnuts, coriander seeds and cumin, to name a few, and is great with roasted vegetables, yogurt, or avocado toast!
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