Crispy Roasted Blackened Cauliflower with Burrata and Herbs
45 mins
Total time4
Serving16
IngredientsEnable cook mode
Ingredients
21⁄3
Tbspplus extra virgin olive oil1
large head cauliflower, cut into florets or small wedges1
tspsmoked paprika2
tspchili powder1
tspground cumin1
tspgarlic powder1
tsponion powdertsp1/4-1/2 cayenne pepper
red pepper flake
kosher salt black pepper
1
lemon, cut into wedges1
cchopped mixed herbs, such as basil, dill, cilantro1
clove garlic, grated1
Tbspred wine vinegar8
kgburrata cheese, at room temperature1⁄4
cmixed toasted nuts/seeds, choppedDirections
Step 1
1. Preheat oven to 425° F. 2. On a baking sheet, combine the cauliflower, 1/3 cup olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.3. Meanwhile, make the herb salad. In a bowl, combine the herbs, nuts/seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt. 4. To serve, 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. Eat warm and enjoy!!
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