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Spicy Cauliflower
Ingredients
Scale
- 1 whole cauliflower, cut into florets
- 3 to 4 tablespoons olive oil
- 1/2 tablespoon paprika
- 1 teaspoon sumac
- 1 teaspoon cumin
- 1/4 cup unseasoned rice vinegar
- 1/2 tablespoon sugar
- 2 teaspoons salt
- 1 shallot, thinly sliced
- 1/2 jalapeño, thinly sliced
- A heaped serving spoon of yogurt (coconut yogurt or your preferred variety)
Instructions
- Preheat the Oven
Heat the oven to 400°F (200°C). - Roast the Cauliflower
Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil, then sprinkle with paprika, sumac, cumin, and 1 teaspoon of salt. Toss everything together to combine. Roast in the oven for 20-30 minutes, stirring halfway through, until the cauliflower is golden and tender. - Pickle the Shallot and Jalapeño
While the cauliflower roasts, combine the rice vinegar, sugar, and 1 teaspoon of salt in a bowl. Whisk until the sugar dissolves. Add the thinly sliced shallot and jalapeño, then let it marinate for 10 minutes. - Assemble the Dish
Once the cauliflower is done, smear the yogurt onto the bottom of a serving dish. Spoon the roasted cauliflower on top and finish with the pickled shallot and jalapeño. - Serve and Enjoy
Sprinkle with a pinch of Maldon salt and enjoy!