Follow these steps for perfect results
cauliflower florets
olive oil
salt
freshly ground black pepper
ground cumin
curry powder
ground cinnamon
canned petite diced tomatoes
drained
raisins
fresh parsley
chopped
Preheat oven to 500°F (260°C).
In a large bowl, combine cauliflower florets, olive oil, salt, black pepper, cumin, curry powder, and cinnamon.
Toss the mixture well to ensure the cauliflower is evenly coated with the spices.
Spread the seasoned cauliflower in a single layer on a foil-lined baking sheet.
Bake in the preheated oven for 12 minutes, stirring once after 5 minutes, or until the cauliflower is lightly browned and tender.
While the cauliflower is roasting, combine diced tomatoes, raisins, and chopped parsley in a large bowl.
Once the cauliflower is roasted, add it to the bowl with the tomatoes, raisins, and parsley.
Gently stir to combine all ingredients.
Serve the roasted cauliflower warm or at room temperature.
Expert advice for the best results
For extra browning, broil the cauliflower for the last minute or two of cooking, watching carefully to prevent burning.
Adjust the spices to your preference.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time.
Serve in a bowl or on a platter. Garnish with extra parsley.
Serve as a side dish with grilled chicken or fish.
Serve as part of a mezze platter.
Enjoy as a light lunch.
Complements the spice and savory notes.
A refreshing pairing.
Discover the story behind this recipe
Cauliflower is a common vegetable in Middle Eastern cuisine, often roasted or used in stews.
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