Cauliflower is one of the most versatile vegetables in existence. It’s great roasted, fried, mashed, steamed, boiled, pureed, and so on and so forth. It also has a mild, nutty flavour that serves as the perfect canvas for showcasing bold flavours. I have been fantasizing about a cauliflower dish inspired by the flavours of the Middle East. I wanted something more elevated than your typical cauliflower wings, but just as addictive and easy to eat.
Saffron is not a spice home cooks tend to use often, yet I think it’s severely underrated. It can be expensive if purchased in large quantities, but really you only need a pinch to make a dish sing; any more could be devestatingly overpowering.
The cook time on this dish may look long, but most of it is downtime, and you can use that time to prep the next ingredients. While the onions caramelize, you can break down the head of cauliflower. While the cauliflower is in the oven you can tackle the pomegranate.
The cauliflower starts off on the stovetop with the onions and spices so they all get toasted and the flavours have a change to meld together. The whole mixture then makes its way to the oven where the aromatic power of the cinnamon and cardamom is activated, and the cauliflower gets nice and tender with crispy edges.
The parsley yogurt adds some necessary acidity and freshness to the dish. The yogurt can be prepared while the cauliflower roasts; it’s as easy as mixing the ingredients in a bowl!
Once it’s out of the oven, the flavours get even further enhanced by aromatic saffron, crunchy, sweet pomegranate pearls, and tangy yogurt. This cauliflower is perfect as a side dish to a holiday or Thanksgiving meal, or as a light starter or appetizer. Or just cook it up for yourself and eat it as your main course!
I really hope you’ll give this dish a try! Let me know in the comments how it turned out!