Cauliflower was the wunderkind of 2015 and 2016 with recipes for cauliflower staeks, cauliflower rice, pizza bases and whole roasted cauliflower. The humble smother of cheese was left way behind in the efforts to glorify this humble veg. As a massive fan of the cheese version my only foray into new recipes was Butter Basted Cauliflower. So wonderful but made with James Martin quantities of butter. Constantly basted in the pan until the cauliflower is cooked, caramelised and succulently buttery.
That was until I discovered Baharat. A Middle Eastern spice that goes well with meat, veg and fish, lending a smoky heat to the dish. In this recipe I’ve topped the roasted cauliflower with a variation on Pangritata to add crunch and freshness. Try my Roasted Baharat Spiced Cauliflower With Pangritata.
Roasted Baharat Spiced Cauliflower With Pangritata
serves 2 as a main, 4 as a side
- For The Spiced Cauliflower
- 1 medium sized cauliflower
- 2tsp Baharat spice
- 2tbsp olive oil
- ½ tsp salt
- For The Pangritata
- 3tbsp olive oil
- 150g dried breadcrumbs (not the bright orange ones)
- 1 clove garlic crushed
- 2 tsp capers
- handfull of parsley finely chopped
- zest of 1 lemon
- Preheat the oven 220f, 200c, 425f, gas mark 7
- Divide the cauliflower into florets and discard the leaves and stalk
- Place the florets in a glass bowl and sprinkle with the baharat spice and pour over the olive oil.
- Toss the cauliflower in the spice and oil until it's well covered.
- Turn out onto a baking tray and roast in the oven for 35 - 40 mins.
- Meanwhile heat the olive oil in a frying pan and stir in the bread crumbs, garlic and capers.
- Toss in the olive oil until golden brown and toasted, add the parsley and turn out into a bowl. Top with the lemon zest.
- Once the cauliflower has browned, remove from the oven and sprinkle with the pangritata, serve immediately.
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