Roasted Cauliflower with Basbaas
Course: Salads u0026amp; Side DishesDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
30
minutesCalories
94
kcalTotal Carbs
8
gramsNet carbs
5
gramsFat
6
gramsProtein
5
gramsThis is a recipe I found in a six year old copy of Milk Street Magazine. By blanching the cauliflower prior to roasting it, you will get the perfect roasted cauliflower – tender, but not mushy. Additionally, the basbaas (or Somali chile sauce) pairs wonderfully with this. I think it would also go great on a baked white fish like cod.
Ingredients
- Roasted Cauliflower
4 quarts water (4 liters)
1/4 cup salt (60g)
2 lb head of cauliflower (900g), leaves and stem trimmed
2 TB avocado oil
fresh ground pepper to taste
- Basbaas
1 clove garlic, peeled and smashed
3 serrano peppers, stemmed and seeded
1/4 cup cilantro leaves, packed
1/4 cup rice vinegar
1/2 cup full fat Greek yogurt
1/4 tsp salt
Directions
- Roasted Cauliflower
- Preheat oven to 475F or 245C
- Add the salt to the water in a large pot (6-8 qt) and bring to a boil, then add the cauliflower, stem side up, using a spoon to briefly submerge the head.
- Boil for 5 minutes then drain. Let the cauliflower rest for at least 10 minutes, stem side down, so that it can continue to drain and cool.
- Place the cauliflower in a casserole dish, stem side down and coat with avocado oil, then add fresh ground pepper to taste.
- Place in oven on middle or top middle rack and roast for 20-25 minutes or until a metal skewer poked into the middle slides smoothly in and out.
- Basbaas (Somali Chile Sauce)
- Add garlic, serrano peppers, cilantro, rice vinegar, Greek yogurt and salt to a blender and blend on high for 1-2 minutes or until completely smooth. Transfer to a bowl.
- Serving
- The cauliflower should be tender enough that you can scoop it out of the casserole dish with a serving spoon.
- Drizzle basbaas on top of the cauliflower.
