Roasted Cauliflower with Bell Peppers, Salsa, and Dukkah
Ingredients
- —1 medium cauliflower, cut into florets
- —3 red sweet pointed peppers
- —3 tbsp extra virgin olive oil
- —1 tsp smoked paprika
- —1 tsp garlic puree
- —50 g feta, crumbled
- —2 tbsp dukkah
- —Sea salt
- —Freshly ground black pepper
- —Herb Salsa:
- —1 bunch flat-leaf parsley
- —½ bunch cilantro
- —1 small shallot, finely chopped
- —1 tbsp capers
- —1 tbsp lemon juice
- —2 tbsp extra virgin olive oil
Instructions
Roasted cauliflower showcases how easily vegetables can take center stage. Roasting the cauliflower and sweet pointed peppers gives them a rich, slightly caramelized flavor. The fresh herb salsa, creamy feta, and crunchy dukkah provide a delightful balance of fresh, creamy, and crispy.
This colorful dish is perfect as a nutritious lunch or as a flavorful side dish with grilled fish, chicken, or a plant-based meal. It's surprisingly delicious cold the next day too.
Preheat the oven to 200°C. Toss the cauliflower florets with 2 tablespoons of olive oil, smoked paprika, garlic puree, sea salt, and black pepper.
Spread them along with the pointed peppers on a baking sheet lined with parchment paper and roast for 30 to 35 minutes until the cauliflower is golden brown and the peppers are soft.
Let the peppers cool slightly and cut them into wide strips.
Meanwhile, for the herb salsa, mix the parsley, cilantro, shallot, capers, lemon juice, and the remaining olive oil.
Arrange the roasted cauliflower and peppers on a large platter.
Spoon the herb salsa over, crumble the feta over the dish, and generously sprinkle with dukkah. Serve immediately while the vegetables are still warm.
Serving Tip
Delicious as a lunch or as a side dish with grilled salmon, chicken breast, or a creamy spoonful of hummus.
Storage Tip
Store covered in the refrigerator for up to 3 days. Preferably add the herb salsa and dukkah just before serving to keep everything fresh and crunchy.