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  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. Place the cauliflower florets onto the baking sheet. Sprinkle the minced garlic over the cauliflower, ensuring even distribution.
  3. Sprinkle the smoked paprika, Za’atar, a pinch of salt, and some freshly ground black pepper over the cauliflower florets. Add the orange zest and toss everything together until the florets are evenly coated with the seasoning and zest.
  4. Drizzle the extra virgin olive oil over the seasoned cauliflower, and then toss again to ensure all florets are lightly coated with oil.
  5. Spread the cauliflower out in a single layer on the baking sheet to ensure even roasting.
  6. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the cauliflower is tender and the edges are golden brown. Halfway through the cooking time, toss the cauliflower to promote even cooking and browning.
  7. While the cauliflower is roasting, roughly chop the dried cherries if they are large, and prepare the orange segments.
  8. Once the cauliflower is roasted, remove the baking sheet from the oven, and while still hot, scatter the dried cherries and orange segments over the top. Toss gently to combine.
  9. Transfer the roasted cauliflower mixture to a serving dish. Drizzle with a little more EVOO, if desired, for additional flavor and richness.
  10. Serve immediately, allowing the warmth of the cauliflower to slightly soften the dried cherries and release the juices from the orange segments, enhancing the flavors of the dish.


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