On weeknights, once I turn the oven on this is a quick and easy dish with Bombay to give it a golden color and sweet and savory flavor. It’s versatile as an appetizer on a mezze spread with yogurt, or a side dish for roasted chicken or added into a salad with more hearty vegetables.
Side Dish
2-4
Lior Lev Sercarz
1 head cauliflower, cut into florets
2 Tbsp Bombay blend
2 tsp fine sea salt
2 Tbsp olive oil
Preheat the oven to 400°F and prepare a baking tray with parchment paper.
Toss the florets with Bombay, salt, and olive oil to coat evenly.
Arrange the florets in a single layer on the parchment lined tray and bake for 20 minutes or until the cauliflower is tender and golden-brown.
For those hot, non-oven days, the dish can also be roasted in a pan like the Lemon Garlic Roasted Cauliflower.
Questions? Contact helen@laboiteny.com
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