I love cauliflower because of its flavor and versatility. This dish is one of my improvisations. I borrowed the marinade from other vegetable recipes that I know. I thought it could go well with cauliflower.
1 large head cauliflower
¼ cup olive oil
½ cup chopped parsley leaves (substitute: cilantro)
¼ cup apple vinegar (substitute: lemon juice from ½ lemon)
1 clove garlic, minced
½ teaspoon cumin
Preheat an oven, set on roast, to 350F.
Cut the cauliflower into small florets and place in a large bowl. Add the oil, salt and pepper and mix well.
Cover a baking sheet with tin foil and spread the cauliflower on it in one layer.
Roast in the oven for about 20-30 minutes, until cauliflower is soft and starts to brown.
In a large bowl, combine the parsley, vinegar, cumin, and garlic into a marinade.
Remove the cauliflower from the oven and add to the bowl. Toss in the marinade to cover well. Adding the cauliflower into the marinade while still hot, enables the cauliflower to absorb the flavors of the marinade. The cauliflower can be served warm or cold. It is usually better after a few hours of resting in the marinade.
When ready to eat, place some on a plate and drizzle with some raw tahini (you don’t have to). You may eat this dish as a side, as a salad on its own, or with some other ingredients to create an interesting salad. I sometimes use it as part of a Mezze (Middle Eastern appetizer spread).