This zhug cauliflower is simply roasted cauliflower, dipped in blended Yemeni green herb sauce, zhug. You control the heat level - if you prefer a mild sauce, seed both of the peppers. For medium heat, seed one or leave seeds in both peppers for extra heat.
Ingredients
- 1 small bunch flat leaf parsley , stems discarded
- 1 small bunch cilantro , stems discarded
- 2 serranos peppers
- 2 cloves garlic
- 0.33 cups extra-virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoons ground cumin
- 1 , 2 pound
- 1 tablespoon olive oil
- 0.25 teaspoons salt
- 0.13 teaspoons ground black pepper
Instructions
-
1
Combine parsley, cilantro, serrano peppers, garlic, 1/3 cup extra-virgin olive oil, lemon juice, and cumin in a blender. Pulse until smooth. Set aside.
-
2
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
-
3
Place cauliflower florets in a large bowl. Add 1 tablespoon olive olive oil, salt, and pepper. Toss to combine. Spread seasoned cauliflower on the baking sheet in a single layer.
-
4
Roast in the preheated oven until tender with a bite, about 25 to 30 minutes.
-
5
Divide cauliflower between plates and serve with zhug sauce for dipping.
Nutrition Facts
Per serving
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