Spicy Cauliflower

A boldly flavored sheet-pan favorite with tangy pickles and creamy yogurt to cool things down. Great as a side, or the star of a simple weeknight plate.

Ingredients

• 1 whole cauliflower, cut into florets

• 3 to 4 tablespoons olive oil

• 1/2 tablespoon paprika

• 1 teaspoon sumac

• 1 teaspoon cumin

• 1/4 cup unseasoned rice vinegar

• 1/2 tablespoon sugar

• 2 teaspoons salt, divided

• 1 shallot, thinly sliced

• 1/2 jalapeño, thinly sliced

• A heaped serving spoon of yogurt (coconut yogurt or your preferred variety)

Instructions

1. Preheat the Oven
   Heat your oven to 400°F (200°C).

2. Roast the Cauliflower
   Spread the cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with paprika, sumac, cumin, and 1 teaspoon of salt. Toss to coat evenly. Roast for 20–30 minutes, stirring halfway, until golden and tender.

3. Pickle the Shallot and Jalapeño
   In a small bowl, combine rice vinegar, sugar, and 1 teaspoon salt. Whisk until the sugar dissolves. Add sliced shallot and jalapeño and let sit for at least 10 minutes.

4. Assemble the Dish
   Smear the yogurt on the bottom of a serving dish. Top with roasted cauliflower, and finish with the pickled shallot and jalapeño.

5. Serve and Enjoy
   Sprinkle with Maldon salt and serve warm or at room temperature.