Dry Goodsextra-virgin olive oil2 tablespoons
pine nuts.25 cups
non-pareil capers.25 cup
Dairycrumbled feta3 ounces
ground ginger.25 teaspoon
ground garlic.25 teaspoon
garam masala.5 teaspoon
Roasting cauliflower brings out an inherent nuttiness that blends really well with the garam masala, pine nuts, and briny capers. Adding crumbled feta at the end is optional if you’re vegan- but it bumps up the flavor and rounds the whole dish out in the end.
- Preheat the oven to 350*F.
- Remove the stem from the cauliflower with a sharp knife, and break the head up into small bite-sized florets.
- In a large bowl, combine the cauliflower, oil, seasonings, pine nuts, and capers. Use tongs or your hands to toss and mix until everything is coated with the seasoning.
- Spread on a sheet pan in an even layer.
- Place the pan in the oven and roast 10-12 minutes, until the pine nuts have turned a toasty brown color and the cauliflower has softened.
- Remove from the oven and sprinkle the crumbled feta in an even layer on top.
Prep it for later:
1. Chop the cauliflower and combine with the seasoning, pine nuts, and capers. Transfer to a resealable bag or container.
2. If necessary, crumble the feta cheese and transfer to a resealable bag or container.
Chopped cauliflower, seasonings, pine nuts, and capers will store for up to 5 days in the fridge, and up to 3 months in the freezer.
1 bag or container of chopped cauliflower, seasonings, pine nuts, and capers.
1 bag or container of crumbled feta cheese
Prepare from prepped:
1. Thaw ingredients as necessary.
2. Add oil to cauliflower, seasonings, pine nuts, and capers and toss to combine, using your hands to really coat the cauliflower with oil.
3. Prepare the recipe according to the instructions.