Spiced Roasted Cauliflower
Spiced roasted cauliflower with turmeric, fennel, cinnamon, garlic and oregano, served with a sweet-and-sour date and caper vinaigrette.
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.