Kento Nanami
Culinary Explorer
Ingredients:
- 1 small bunch flat-leaf parsley, stems discarded
- 1 small bunch cilantro, stems discarded
- 2 serrano peppers, seeded and chopped
- 2 cloves garlic
- ⅓ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon ground cumin
- 1 (2 pound) head cauliflower, cut into florets
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Combine parsley, cilantro, serrano peppers, garlic, ⅓ cup extra-virgin olive oil, lemon juice, and cumin in a blender. Pulse until smooth, and set the zhug sauce aside.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with foil.
- Place the cauliflower florets in a large bowl. Add 1 tablespoon of olive oil, salt, and pepper, then toss everything together until the cauliflower is well-coated.
- Spread the seasoned cauliflower out in a single layer on the baking sheet.
- Roast in the oven for about 30 minutes, or until the cauliflower is tender but still has a little bite.
- Serve the roasted cauliflower with the zhug sauce on the side for dipping.
And that’s it! Super easy and oh-so-delicious! I loved how the spicy zhug balanced the roasted cauliflower so well. If you give it a try, let me know what you think!
That sounds awesome! I’m all about roasted cauliflower and a zesty zhug sauce sounds like a game-changer. Can’t wait to try it out—thanks for the tip! 
