Cauliflower Casablanca

1. 1

   Preheat the oven to 425. Cut the cauliflower into little florets, reserving the stems for stock. Toss with the cumin seeds, olive oil, and a bit of salt and pepper. Transfer to a roasting pan and roast until quite caramelized and soft, about 30 minutes.

2. 2

   Meanwhile, pit and tear up the olives, roughly chop the apricots + scallions, toast the almonds, and then chop them up a bit too.

3. 3

   When the cauliflower is done and while it is still a bit warm, toss with the rest of the ingredients, reserving a few scallions and almonds for garnish. Taste and adjust seasoning as desired. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.