(upbeat music)
- There really are a couple of tips
that make all the difference
when it comes to roasted cauliflower.
You're gonna wanna stick around
and check out my best roasted cauliflower recipe.
Raw cauliflower smells bad.
(laughs)
But roasted, roasted is so much better.
Okay.
I'm Suzy with The MediterraneanDish.com
I'm all about easy, wholesome recipes
with big Mediterranean flavors
and today we are talking
best ever Roasted Cauliflower recipe just up my way.
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please make sure that you subscribe and follow
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I don't want you to miss out.
So, let's get to our cauliflower recipe for today.
So of course, the star the show is cauliflower.
I, look at me, I worked ahead,
I cut up my cauliflower florets.
So this is one head of cauliflower right here,
that's been cut up into somewhat similar size pieces,
and the reason why I cut them this way
is so that I can give them more exposure to the heat,
which makes them nice and crunchy.
So, to start with, of course they're already cut.
I'm going to start jazzing them up with some olive oil
and some spices.
Let's just go ahead and hit them up
with my favourite Greek extra virgin olive oil,
private reserve available on the TheMediterraneanDish.com.
So, just do a nice, general drizzle.
This is what gets them nice and crispy.
These are going to get hit with cumin and harissa.
And harissa spice is a moroccan spice
that has kind of like sweet or chili undertones,
which really compliments our cauliflower here.
And I have cumin and then we're gonna hit it up
with lemon juice later on.
So we're building flavor as we go.
So we're gonna start with the cumin.
A couple teaspoons of that, nice and generous.
And then I'm going to go ahead
and do a little harissa again.
Both of these spices
are also on the TheMediterraneanDish.com.
You can find them under the Shop tab,
if you're interested.
And then, let's do some salt and pepper.
Super simple, you guys
and of course you can play with flavors however you like.
These are just, kind of, I think, warm flavors
that really compliment cauliflower.
But cauliflower's so plain
that you can just really play around with these.
So, there's a generous amount of everything going on here.
I'm gonna give it a quick toss.
We're gonna add some more olive oil,
just to make sure everything is well and coated.
You can do all this right in your sheet pan too,
but since I have the bowl.
I kind of feel like it gives me a good, even coating
on everything, right?
When you're able to just toss them up like that.
It's just a lot more leverage I think.
Grab that and dump it in here.
What you want to make sure of you guys
is you spread spread the cauliflowers out nicely.
And I have a few small pieces.
I'm gonna get rid of those,
because they're gonna probably burn.
And then just kind of spread them out,
so that they're all able to touch the baking sheet
or the sheet pan, so that they're all exposed to the heat.
Now that I have everything nice and spread.
I'm going to go ahead and cover my cauliflower
with a piece of foil, for the first 15 minutes of it,
roasting in the oven.
And what that does, you guys,
is that it traps the steam, it traps the heat
and helps cook the cauliflower on the inside first.
And once that takes place,
I remove the foil and then let the char take place
and let everything cook for a while longer
until I get that perfect char on the outside
and perfectly tender
and sweet cauliflower on the inside, super important.
So, first 15 minutes with the foil cover.
Okay, let's go.
While the cauliflower's roasting,
we're gonna go ahead and tow some pine nuts
and some almonds, totally optional step, you guys,
but I think it kind of adds texture and flavor.
I use it for garnish
and it kind of looks beautiful and festive
so that's what I'm gonna do.
I'm just gonna add a little bit of extra virgin olive oil
to this already heated skillet.
I'm using slivered almonds here or shaved almonds
and pine nuts.
And you gotta watch closely you guys,
because these can tend to burn pretty quickly,
so just kind of keep tossing,
until everything gets nice and golden brown.
Mediumish heat, medium height, if you need to,
but just the point is to watch like,
do not walk away from the nuts,
stay with the nuts, do not walk away.
So this looks pretty good.
Just about done nice and golden brown.
That's all I need.
So we'll take it off the stove immediately.
Okay, let's check on our cauli.
Okay.
Do this very carefully.
It's steam party going on.
Oh yeah.
Okay and now we put it right back in there,
but only without the foil.
Okay, this is exactly what I was looking for, you guys,
nice char on the outside,
nice golden-brown char, and then super tender florets.
I can't wait to dig in.
Let's dish this baby up
and I'll show you how I finish this beautiful dish.
Sometimes I serve this for an appetizer,
you guys, next to some tahini sauce for dipping
it is so delicious,
because if you've had tahini,
you know it's nice and nariz like sesame seed based.
It's beautiful with this.
Roasted cauliflower everything so well, here's my tahini.
I have a tahini sauce video already,
so you're gonna wanna hit that
and watch it so you know how to make the tahini sauce
to go with this roasted cauliflower.
Pine nuts and almonds, totally optional,
but totally worth it,
if you have the time and energy to do it.
And that's it,
grab the recipe for best, roasted cauliflower
with lemon and tahini over on TheMediterraneanDish.com.
While you're there, hit the Shop tab.
If you're interested in our olive oil or spices,
make sure you subscribe and follow this channel
for easy, delicious videos every single week.
Thank you so much.
I'll see you later.
Ciao.