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Spicy Roasted Cauliflower with Sun-Dried Tomatoes and Almonds

Spicy Roasted Cauliflower with Sun-Dried Tomatoes and Almonds

By Diane UngerFebruary 5, 2021

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    35 minutes active
  • Rating

The inspiration for this cauliflower side comes from “Maximo,” by renowned Mexico City chef Eduardo García. To capture some of García’s complexly layered flavors while using a much-simplified approach, we make a thick puree of cilantro, sun-dried tomatoes, almonds, pumpkin seeds, jalapeños and olive oil. Most of it is applied as a seasoning paste to cauliflower florets; the remainder is made into a simple sauce for serving alongside. In his recipe, García calls for Spanish marcona almonds, and we agree that the rich, sweet nuts yield excellent flavor. However, if marconas aren’t available—or if they’re too pricy—use regular roasted almonds. If you wish to temper the chili heat, remove some or all of the seeds from the jalapeños before adding the chilies to the food processor.

Tip

Don’t use pre-cut cauliflower, as the florets tend to be too small and unevenly sized. When distributing the cauliflower on the prepared baking sheet, be sure to turn the florets cut side down as much as possible. The more contact the pieces have with the metal, the better they will brown. Letting the florets roast without stirring also allows for deeper caramelization.

Ingredients
  • 1

    cup lightly packed fresh cilantro

  • ¾

    cup grapeseed or other neutral oil

  • ½

    cup oil-packed sun-dried tomatoes

  • ½

    cup roasted almonds, preferably marcona almonds (see headnote)

  • ½

    cup pumpkin seeds

  • 2

    jalapeño chilies, stemmed and halved

  • 2

    teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 2-2½

    pound head cauliflower, trimmed, cored and cut into 1½-inch florets

  • 3

    tablespoons lime juice, plus lime wedges to serve

  • 2

    tablespoons sour cream

Step 1

Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist it with cooking spray. In a food processor, combine the cilantro, oil, sun-dried tomatoes, almonds, pumpkin seeds, chilies, cumin, 1 teaspoon salt and ½ teaspoon pepper.

Process until smooth, about 1 minute, scraping the bowl as needed; the puree will be very thick. Transfer to a 2-cup liquid measuring cup; you should have about 1¾ cups.

Step 2

In a large bowl, combine the cauliflower and 1¼ cups of the puree. Toss to thoroughly coat the florets, massaging it into the crevices.

Transfer to the prepared baking sheet and distribute in a single layer, turning the florets cut side down as much as possible. Roast without stirring until deep golden brown, 20 to 25 minutes.

Step 3

Meanwhile, in a small bowl, stir together remaining puree, the lime juice and sour cream. Taste and season with salt and pepper; set aside for serving. When the cauliflower is done, taste and season with salt and pepper, then transfer to a platter. Serve with the sauce and lime wedges

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