Spiced Roasted Cauliflower
This spiced roasted cauliflower is tossed with citrusy turmeric and fennel seed, cinnamon, garlic and oregano, then roasted until the edges are brown and crisp and the spices have toasted right along with it. It’s incredible straight from the oven, but I pair it with a caper and date sauce that’s something like a warm vinaigrette — a little sweet, a little sour, with bright pops of brine from the capers. Spoon it over the warm cauliflower and let it find its way into all those crisp, craggy edges.
How this Spiced Cauliflower recipe fits AIP Modified and Paleo
This spiced roasted cauliflower is AIP Modified and Paleo. Fennel seed is allowed on AIP Modified but not on the original AIP Core, since seeds are eliminated on that version of the protocol.
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Start with the spice mixture. Combine the turmeric, cinnamon, oregano, fennel and salt in a large bowl. You want more room than you think you’ll need so you can really toss the cauliflower around. Whisk in the olive oil, then add the florets and keep tossing until all those nooks and crannies are evenly coated with the spices. You may need more olive oil than you think… The florets have a ton of surface area with all those nooks and crannies, and you really need them coated to get good caramelization in the oven.
Spread the cauliflower in a single layer on a prepared baking sheet and roast for 25 to 30 minutes. You can toss them as they cook, but I like to leave them undisturbed to ensure that every piece has a deeply crispy golden side. Your whole kitchen will be perfumed with the spices as they toast and roast. The cauliflower is ready when the stems are easily pierced with a fork.
While the cauliflower roasts, make the warm date vinaigrette. Add the vinegar, water, honey and dates to a small saucepan and warm over medium heat, stirring until the honey dissolves. Bring it to a simmer, then cover, remove the pan from the heat and let it sit long enough for the dates to soften and plump, about 10 minutes.
Transfer the mixture to a high-powered blender, drizzling in a bit of lemon juice and a few tablespoons of olive oil. When the vinaigrette is completely smooth, stir in the capers.
Cook’s Note
I use Deglet Noor dates for this vinaigrette. They’re smaller and a little less sweet than Medjool dates, with a firmer texture that softens nicely when warmed in the vinegar mixture. I use about eight dates in the vinaigrette. If you’re using Medjool dates, measure them by volume rather than substituting by amount. They’re considerably larger and softer. Because Medjools are also sweeter, you may want to reduce the honey slightly.
Spoon some of the warm vinaigrette over the roasted cauliflower just before serving, with the rest alongside. The cauliflower is deeply savory and spiced, the vinaigrette is both sweet and sour, and the capers give a little briny bite. You’ll likely have some vinaigrette left over, which is very much a good thing. Refrigerate it for up to five days and spoon it over simply prepared chicken, pork or fish, or another tray of roasted vegetables.
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Spiced Roasted Cauliflower
Ingredients
For the cauliflower
- 2 tsp garlic powder
- 1 tsp ground turmeric
- 1 tsp ground fennel seed
- ½ tsp dried oregano
- ¼ tsp ground cinnamon
- 1½ tsp kosher salt
- ¼ cup of olive oil, more as needed
- 2 lb cauliflower florets from 2 small heads
For the vinaigrette
- ¼ cup apple cider vinegar
- ⅓ cup honey
- 2 tbsp water, more as needed
- 8 pitted dates
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp capers, drained, or rinsed if salt-packed
Instructions
- Heat the oven to 425°F.
- In a large bowl, combine the garlic powder, turmeric, fennel seed, oregano, cinnamon and 1½ teaspoons kosher salt. Whisk in ¼ cup olive oil, then add the cauliflower and toss thoroughly until the florets are evenly coated with the spice mixture. If the cauliflower looks dry or unevenly coated, drizzle in a little more olive oil and toss again.
- Spread the cauliflower in a single layer on a large prepared baking sheet. Roast for 25 to 30 minutes, until the cauliflower is tender and deeply golden brown with crisp, browned edges.
- Meanwhile, combine the apple cider vinegar, honey, water and dates in a small saucepan. Bring to a simmer over medium heat, stirring until the honey dissolves. Cover, remove from the heat and let stand for 10 minutes to soften and plump the dates.
- Transfer the date mixture to a high-powered blender and add 1 tablespoon lemon juice. With the blender running, slowly stream in 2 tablespoons olive oil and blend until the dates are completely puréed and the vinaigrette is smooth. Add a splash or two of additional water as needed. Stir in the capers and season with kosher salt to taste.
- Spoon some of the warm vinaigrette over the roasted cauliflower and serve the rest alongside.
Adapted for AIP and Paleo from the recipe “Sicilian-Style Roasted Cauliflower” from Italian American by Angie Rito.
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Don’t skip the dressing, it’s sooo good!