Roasted Cauliflower with Spicy Yemeni Sauce

Name: Roasted Cauliflower with Spicy Yemeni Sauce
Total time: 45 min
Yield: 2
Ingredients: 1 small bunch flat leaf parsley, stems discarded; 1 small bunch cilantro, stems discarded; 2 serrano peppers, seeded and chopped; 2 cloves garlic; 1/3 cup extra virgin olive oil; 1 tablespoon lemon juice; 1/2 teaspoon ground cumin; 1 (2 pound) head cauliflower, cut into florets; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

This recipe combines roasted cauliflower florets with a flavorful Yemeni herb sauce, known as zhug. Adjust the heat level by seeding the peppers according to your preference.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories166kcal

carbohydrates8g

fat15g

fiber4g

protein3g

sodium115mg

sugar3g

Dinner Side Dish Middle Eastern

Ingredients

1 small bunch flat leaf parsley, stems discarded

1 small bunch cilantro, stems discarded

2 serrano peppers, seeded and chopped

2 cloves garlic

1/3 cup extra virgin olive oil

1 tablespoon lemon juice

1/2 teaspoon ground cumin

1 (2 pound) head cauliflower, cut into florets

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions

In a blender, combine parsley, cilantro, serrano peppers, garlic, 1/3 cup olive oil, lemon juice, and cumin. Blend until smooth; set aside.

Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.

Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper in a large bowl. Arrange the seasoned florets on the prepared baking sheet in a single layer.

Roast for about 30 minutes until tender yet slightly firm.

Serve the roasted cauliflower with the zhug sauce for dipping.