With the change in season and drop in temperature, been thinking about simple, fall-inspired vegetarian sides. Cauliflower is a bit of a blank canvas. Not a whole lot of flavor on its own. Roasting it in the oven with Lebanese spices adds a layer of flavor. Layering the roasted cauliflower over a bed of spiced lemon-y, tahini-herb yogurt adds another layer of flavor. Toasted pine nuts, pomegranate seeds and freshly chopped parsley up the flavor quotient even more.

From there I debated whether to finish the dish with a drizzle of pomegranate molasses (love its sour-tart flavor) and some smoked Spanish paprika oil I made earlier in the week. One, both, neither? Decided on both, which ended up being a good call. The smokiness from the paprika serves as a pleasing counterbalance to the tang-y pomegranate molasses. I love all the flavors, each complementing rather than overpowering the others. In the end, cooking is all about experimentation and having fun in the kitchen.

Happy fall cooking!

I used a yellow “cheddar” cauliflower. It looks pretty cool, no?  The yellow color is due to extra beta-carotene naturally stored in its florets (which also gives this cauliflower 25 percent more vitamin A than the more common white variety). There’s also a purple variety of cauliflower. That being said, they taste identical to your typical, white variety.

Look for pomegranate molasses without added sugar (i.e., 100% concentrated pomegranate juice). In my opinion, pomegranate molasses is sweet enough as is, it doesn’t need any extra sweetness. This is the brand I used.

Roasted Cauliflower with Herbed Yogurt, Pomegranate Molasses and Smoked Paprika Oil

Spiced Yogurt (recipe below)
Roasted Cauliflower (recipe below)
Smoked paprika oil (recipe below)
Drizzle pomegranate molasses
Pomegranate seeds
Toasted pine nuts (chopped pistachios would be nice as well)
Chopped parsley for garnish

Spoon a layer of yogurt on a serving plate. Top with roasted cauliflower. Add a drizzle of paprika oil. Add a drizzle of pomegranate molasses. Top with pomegranate seeds, toasted pine nuts and chopped parsley.

Spiced Yogurt

1/2 cup tahini
2 garlic cloves, crushed to a paste
1/4 cup parsley, finely chopped
1/4 cup fresh mint, finely chopped
2/3 cup full-fat Greek yogurt
1/4 cup lemon juice
Zest of 1 lemon
1 teaspoon pomegranate molasses
Salt and pepper

Mix all ingredients together in a bowl. Add water to thin, about 3 to 4 tablespoons. Can be made ahead. Bring to room temperature before serving.

Roasted Cauliflower

1 large head of cauliflower, cut into florets
1 medium red onion, cut into thin wedges
3 tablespoons of extra virgin olive oil
2 to 3 teaspoons Lebanese spice mix
Salt and pepper

Preheat oven to 425F. Place cauliflower and onion on a sheet pan. Toss with olive oil, spice mix, salt and pepper. Roast in the oven until tender and browned in spots, 25-30 minutes.

Smoked Paprika Oil

Paprika oil is also good spooned over soup (thinking potato leek, cauliflower leek), eggs, hummus or anything to which you want to add a little smoky, heat.

2 teaspoons hot smoked Spanish paprika
pinch sea salt
1/2 cup olive oil
2 garlic cloves
Place paprika and salt in a heatproof bowl.

Heat oil in a small pot with garlic cloves. Simmer until the garlic is golden brown, about 3-4 minutes. Pour the sizzling oil over the paprika. Let steep for 30-40 minutes. Store in the refrigerator. Bring to room temperature before using.