Berbere Roasted Cauliflower

Berbere Roasted Cauliflower


Berbere Cauliflower 

  •  1 head cauliflower — cut into florets
  •  3 tablespoons extra virgin olive oil
  •  ½ teaspoon fine sea salt
  •  ½ teaspoon Berbere
  •  ½ teaspoon onion powder 
  •  ½ teaspoon garlic powder 



Berbere Cauliflower 

  1.  preheat oven to 425°F.
  2. In a large bowl, place the cauliflower florets, and toss with olive oil until everything is evenly coated.


    In a small bowl, stir together the salt, berbere, onion powder, and garlic powder.
  4. Place the cauliflower florets on a parchment-lined baking sheet.

  5. Roast for about 20-25 minutes or until the cauliflower is tender and golden brown. Enjoy!

    Chickpea masala puree


    • 1 can chickpeas
    • 1 teaspoon kosher salt 
    • 4 teaspoon of pilau masala 
    • 2 cloves garlic minced 
    • 1/2 cup extra-virgin olive oil
    • 1 lemon, zested and juiced

    To refresh your dish you can add crushed cucumber with cilantro 

    • 3/8 cup unsweetened coconut milk
    • 2 teaspoons of sugar
    • 1/4 cup cream 
    • 2 tablespoons fresh chopped cilantro 
    • 1 large cucumber, sliced into ½”-thick rounds

     mix everything together 


    Put cooked chickpeas into a food processor. Add the olive oil, lemon juice and zest, whole garlic, and salt and pilau masala, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. 

    buy our spices Pilau and berbere spice online 




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