Smokey Roasted Cauliflower with Burrata

We’re taking your everyday roasted cauliflower updating it with a homemade blackened smokey seasoning, creamy burrata cheese, and lots of fresh Mediterranean herbs.

Ingredients

Ingredients
Servings:
Cauliflower
ml
Olive Oil
tsp
Sweet Smoked Paprika Powder
tsp
Chili Powder
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Onion Powder
tsp
Cayenne Pepper
Salt & Pepper to taste
Red Pepper Flakes
Lemon
g
Fresh Herbs (Rosemary, Sage, Thyme)
g
Pine Nuts
g
Sunflower Seeds
Garlic Clove
tsp
Red Wine Vinegar
g
Burrata Cheese

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a backing sheet with parchment paper.
  2. Remove the outer leaves of the cauliflower, cut into small florets and wash properly.
  3. Combine the cauliflower, olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper.
  4. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender.
  5. In the meantime, wash the lemon and cut into wedges. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.
  6. Meanwhile, make the herb salad. Peel and mince the garlic clove. Wash the herbs, shake dry and pluck the leaves from the stems. In a bowl, combine the herbs, pine nuts, sunflower seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt.
  7. Arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a backing sheet with parchment paper.
  2. Remove the outer leaves of the cauliflower, cut into small florets and wash properly.
  3. Combine the cauliflower, olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper.
  4. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender.
  5. In the meantime, wash the lemon and cut into wedges. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.
  6. Meanwhile, make the herb salad. Peel and mince the garlic clove. Wash the herbs, shake dry and pluck the leaves from the stems. In a bowl, combine the herbs, pine nuts, sunflower seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt.
  7. Arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil.

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