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Roasted Cauliflower with Spiced Butter Rice
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Roasted Cauliflower with Spiced Butter Rice

Easy One Tray-bake with cauliflower, tomatoes, garlic bulbs red and yellow peppers, smothered with za'atar, sumac, oregano and smoked paprika. Wonderful spiced chili oil at the end of cooking to use as a sauce over the vegetables and buttery almond rice.
Total Time1 hour
Servings: 4

Ingredients

  • 1 whole cauliflower
  • 1 red pepper
  • 1 yellow pepper
  • 2 large tomatoes
  • 8 large garlic bulbs unpeeled
  • 2 white onions
  • 150 ml olive oil
  • 1 Tbsp oregano preferably Mexican oregano if possible
  • 1 Tbsp smoked paprika
  • 2 tsp za'atar
  • 2 tsp sumac
  • 2 tsp cumin
  • Salt
  • 170 g Rice
  • 1 large knob butter
  • 3/4 tsp za'atar
  • 50 g flaked almonds

Instructions

  • Preheat oven to 180°C.
  • Trim green ends off cauliflower head, leaving the stem intact. Chop head into 6 wedges.
  • Slice peppers in half lengthways, remove stem, and clean inside of seeds and additional soft white skin areas. Cut peppers again in half lengthways so you end up with 4 slices per pepper.
  • Peel onions and cut in half.
  • Cut tomatoes in half.
  • Combine olive oil, za'atar, oregano, sumac, smoked paprika and cumin.
  • Spread cauliflower wedges, peppers, tomatoes, onion and garlic bulbs evenly over a large roasting tray. Pour over oil and using your hands gently rub into vegetables.
  • Transfer to the oven and roast for 50 - 60 minutes or until vegetables are charred and juicy.
  • Meanwhile, cook rice in salted water.
  • Using a dry frying pan, lightly toasted almond flakes along with 3/4 tsp za'atar.
  • Stir butter through hot rice, followed by toasted almonds. Cover and keep warm.
  • Remove roasted cauliflower from the oven. Serve vegetables alongside butter almond rice. To finish, spoon spicey chilli oil from the bottom of the roasting tray over vegetables and rice.