Cauliflower is such an easy match for a variety of flavors, especially spices, allowing the culinary imagination to easily fly away. My experience - although limited - is that you rarely can get it wrong with cauliflower, such a versatile vegetable which keeps a good and healthy company to heavy meals. I've tried this recipe during the Hanukka holidays, when everything is filled with oil and was in desperate need of some healthy side dish.
1 medium-sized cauliflower, with separated florets
1 teaspoon za'atar
1 teaspoon Berbere spices, received part of Spice Kitchen UK Brand Ambassador Program
1 teaspoon black sesame
2 tablespoons olive oil
1/2 teaspoon salt
Warm the oven at 250C, at least 10 minutes before starting the baking. On a sheet pan, smear the florets with olive oil - preferably on both sides, then add the various spices and the salt, also on both sides. Let it bake while turning from a part to another every 10 minutes. When ready, add the black sesame and mix it a couple of times.
It makes it a good side dish for both meaty and diary menus. Especially for the latkes, it was my favorite companion. You can also serve it as an entrée, together with a fresh salad - cherry tomatoes with cucumber, with or without oil. The Berbere spices are giving to the meal such a heavy consistency that it changes completely the otherwise bland cauliflower flavor.