Erin Scott
The punch of daring flavors on this dish from toasted nuts and roasted purple pepper and molasses unfold, lend loads of Mediterranean taste.
February 13, 2026
On this recipe from the Eat Crops Each Day cookbook, roasting cauliflower imparts a light-weight, golden brown crispness that helps it stand as much as the saucy, delicate peppery Syrian muhammara. You’ll find this savory dip made with roasted purple peppers, walnuts, and olive oil at most main grocery shops—it pairs fantastically with crusty bread and roasted greens.
What you want:
1 head cauliflower, minimize into florets
¼ cup olive oil
2 tablespoons Madras curry powder
½ teaspoon salt
1 cup recent cilantro, chopped
¼ cup muhammara dip
¼ cup pomegranate seeds
½ cup walnut halves, toasted and damaged in half
What you do:
- Preheat oven to 450 levels. Line a sheet pan with aluminum foil. Into a big bowl, place cauliflower and oil, and toss to coat evenly. Add curry powder and salt, and toss once more.
- On ready pan, unfold cauliflower. Place in oven on prime rack and roast till gentle brown, about half-hour. Take away from oven.
- In middle of a serving plate, unfold muhammara, leaving a couple of inches of plate rim uncovered.
- In a big bowl, toss cauliflower with cilantro, pomegranate seeds, and walnuts. Spoon cauliflower combination onto muhammara and serve.
For extra plant-based recipes like this, learn:
Right here at VegNews, we stay and breathe the plant-based life-style, and solely advocate merchandise we really feel make our lives wonderful. Often, articles might embody procuring hyperlinks the place we’d earn a small fee, however by no means does this impact the editorial integrity of VegNews.
