Roasted Cauliflower with Berbere

RECIPES

Roasted Cauliflower with Berbere

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Ethiopian Berbere

Rumi Spice

$9.99

Roasted Cauliflower with Berbere

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Delicious whole roasted cauliflower spiced with Rumi's Berbere spice blend. An easy, vegetarian side dish or main course with a spicy & sweet kick that will delight your taste buds.

Author:

James Walker

Image of Roasted Cauliflower with Berbere

Ingredients

For the Cauliflower:

1 medium head of cauliflower
1 stick of butter
5 Tbsp extra-virgin olive oil
2 tsp garlic, minced
2 tsp Rumi Ethiopian Berbere Spice
Kosher Salt and Freshly Ground Black Pepper

For the Yogurt-Tahini Sauce:

½ cup Greek yogurt
3 Tbsp extra-virgin olive oil
2 Tbsp tahini
¼ cup fresh dill, minced
½ tsp Rumi Wild Black Cumin, Ground
1 garlic clove, minced
1 lemon, juices
½ cup fresh cilantro, mint or parsley Leaves, chopped
Kosher Salt and Freshly Ground Black Pepper

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Directions

For the Cauliflower:

Preheat the oven to 375°In small sauce pan heat butter and olive oil over medium heat until the butter is melted. Add Berbere and garlic. Cook until fragrant 1-2 minutes.
Cut cauliflower into florets and toss in bowl with ¾ of the Berbere mixture and toss to coat. Use a pastry brush to get a more even distribution.
Roast about 15 minutes before adding the remaining Berbere mixture with a pastry brush. Roast about 15 minutes more until tender

For the Yogurt-Tahini Sauce:

Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice. Season with salt and pepper.
Top the cauliflower with the yogurt-tahini sauce and garnish with cilantro or parsley.