Description
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.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into florets
- 3 cups peeled 1” carrot pieces
- 2 tablespoons ghee + 2 teaspoons to coat sheet pan
- 2 teaspoons all-purpose einkorn flour
- 1 tablespoon raw honey
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons ground sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon whole black peppercorns, grind using mortar and pestle
- Pinch of hing
- 1/8 teaspoon ground sumac
Instructions
- Pre-heat oven to 425°.
- Coat two large baking sheets (can use one 13″x18” baking sheet, but the more room the better) with 1 teaspoon of ghee each.
- Prepare 1 large head cauliflower (cut into florets) and 3 cups peeled 1″ carrot pieces.
- Place the vegetables in a large mixing bowl with a lid.
- Use a dry skillet to lightly toast 2 teaspoons all-purpose einkorn flour for 2 minutes. Set aside.
- Melt 2 tablespoons ghee in a saucepan.
- Whisk the 2 tablespoons melted ghee, 2 teaspoons toasted all-purpose einkorn flour, 1 tablespoon raw honey, 1 ½ teaspoons sea salt, 1 ½ teaspoons ground sweet paprika, ½ teaspoon ground cumin, ¼ teaspoon whole black peppercorns (grind using mortar and pestle), and a pinch of hing together in a small dish.
- Pour the ghee and spice mix over the vegetables. Cover the bowl with the lid and shake to coat the vegetables evenly.
- Spread the vegetables on the baking sheets and bake for 25 minutes.
- Stir and then continue to bake for an additional 20-25 minutes.
- Remove the cauliflower and carrots from the oven and sprinkle 1/8 teaspoon ground sumac (or to taste) over the vegetables. Stir to distribute (Don’t scrape up the burnt parts from the baking sheet). Serve warm.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
