Preparation Method
- Preheat the oven to CONVECTION/ROAST 375°F. Place the cauliflower florets in a 9-by-13-inch baking dish. In a medium bowl, whisk together the oil, lemon juice, garlic, cumin, Aleppo pepper, salt, and black pepper. Add the cauliflower and toss to combine.
- Bake the cauliflower, stirring halfway through cooking, until the florets are golden brown and tender, 20 to 25 minutes. Sprinkle with parsley and serve hot or room temperature.
Variations
SPINACH SALAD WITH PUMPKIN SEEDS
Cook the cauliflower as instructed. Set the oven to the TOAST/LIGHT 2-bar setting. Place 1 cup pumpkin seeds, 1 tablespoon extra-virgin olive oil, 1⁄2 teaspoon chili powder, and ⅛ teaspoon cayenne pepper on a rimmed baking sheet and toss to combine. Toast until fragrant, about 6 minutes. Remove from the oven, cool, and toss with the cauliflower, 4 cups baby spinach, and your favorite vinaigrette.
ROASTED BRUSSELS SPROUTS
Substitute 4 cups trimmed small Brussels sprouts for the cauliflower. Add 1/ cup minced shallots along with the garlic and substitute 2 teaspoons chopped fresh thyme for the cumin. Sprinkle with 2 tablespoons minced chives.
How to Use Aleppo Pepper
Aleppo pepper is popular in the Middle East and Eastern Mediterranean for adding subtle heat and bright fruity flavor to vegetables and meat. You can find it in specialty food shops.
