A CRAVEABLE SIDE DISH!

Paprika roasted cauliflower and carrots with hints of butter and honey. Topped with sumac for a lemon-like burst of flavor.

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ABOUT ROASTED CAULIFLOWER AND CARROTS

Toast all-purpose einkorn flour. Mix the sauce. Coat the vegetables. Roast, and finally, toss the vegetables with lemon-like sumac, for a sweet and tangy vegetable side. Perfect for a holiday side dish.

This roasted cauliflower and carrots recipe may include a couple extra steps compared to typical roasted vegetables but it’s still a simple recipe and the layered depth of flavor makes it worth it.

It gives us a craveable, caramelized, and flavorful side dish full of nutrients.

HELPFUL EQUIPMENT
Two half sheet baking sheets – rimmed, preferably stainless steel, and 13”x18” (the recipe will fit on one sheet if you need to save oven space but 2 gives more room for roasting rather than steaming.)
Wire whisk – use to stir sauce
Cast iron or stainless-steel frying pan – use to toast the all-purpose einkorn flour
Small sauce pan – to melt ghee
Mortar and pestle – for grinding black pepper and sumac (if necessary)

INGREDIENTS
cauliflower – a large head cut into florets
carrots –peeled, 1” pieces of carrot
ghee – use the ghee to coat the vegetables and coat the pan. Get organic without added flavorings if possible.
All-purpose einkorn flour – just a couple teaspoons for texture
raw honey – taste the honey and make sure it’s one you like.
sea salt
sweet paprika – sweet Hungarian paprika when possible
ground cumin – use fresh spices
black peppercorns — grind using mortar and pestle, I prefer grinding it and getting the strong fresh pepper taste
pinch of hing – right now I have pre-ground hing. I want to get whole pieces so it doesn’t contain any gums or additives.
ground sumac – gives a tangy lemon flavor

HOW TO SERVE

Once you top the roasted cauliflower and carrots with sumac for a pop of lemony flavor, serve away. No need for sauce or dip.

spices for roasted cauliflower and carrots

TIPS FOR SUCCESS

Get all your ingredients out before starting the recipe.
Use two large baking sheets. The vegetables need space for roasting.
A large bowl with a lid makes it easy to shake the cauliflower and carrots and coat them in the sauce.
If you only find sumac as a whole spice, use a mortar and pestle to crush it. Remove the hard seeds using a mesh strainer and only keep the fine red spice to flavor the cauliflower and carrots.

paprika, ghee, einkorn wheat, sea salt, hing, black pepper, and cumin

WHAT TO AVOID

Avoid trying to fit a whole head of cauliflower and three cups of carrots on anything less than a 13×18” rimmed baking sheet. If you have two sheets, give them even more space.

LEFTOVER TIPS

To reheat use an oven, or toaster oven, at 350°-375° just until they taste hot. Consider mixing the roasted cauliflower and roasted carrots with brown rice or in any grain bowl or salad.