Roasted cauliflower is a great blank canvas and the perfect vehicle for an easy spicy sauce to ride around in! But this sauce is equally as yummy when it's on any roasted veggie- especially eggplant.
And by the way (don't we all love that phrase!), after years and years, I finally upgraded my phone all the way to an iPhone 11. Instead of taking the photos on this post with my Canon Rebel, I shot them with the iPhone. Besides that- I didn't even alter them with any of filter or program. (Perhaps you are thinking I should have - Ha!)
Ingredients for 2 to 4 servings:
1 head cauliflower
3 tablespoons tomato paste
3 tablespoons vinegar, (I used red wine vinegar here, but plain is best)
3 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 cloves garlic, minced or put through a press
A handful of herbs such as cilantro, basil, mint, parsley or dill
Preheat oven to 400 degrees Fahrenheit or fire up the grill to medium high heat.
Wash the head of cauliflower, pull back the large green “leaves” and cut off the stem at the bottom. Slice the head in half and then cut out the core at the bottom of each half. Separate into florets and place on baking sheet. A quarter sized sheet works great.
Drizzle the cauliflower with 1 tablespoon olive oil and sprinkle with Kosher salt.
Put sheet in oven or in grill with door closed. Bake 20 minutes. Gently turn each floret over to allow other side to brown. Continue to bake another 10 minutes. Florets should easily pierce with a fork and have some deep golden brown spots when done.
While cauliflower is roasting, make the spicy tomato sauce.
Combine tomato paste, vinegar, 2 tablespoons olive oil, salt, pepper flakes, cumin, pepper and garlic. Either microwave for 1 1/2 minutes or heat up to just a boil in a pan.
Place roasted cauliflower in bowl, add heated sauce and gently mix to coat.
Serve with handfuls of herbs and a dollop of Greek yogurt.