By UmmBinat on December 10, 2010
Photo by Rita~
Photo by Rita~
"Delicious at room temperature or slightly warm. A middle Eastern style recipe modified from a recipe found on http://desertcandy.blogspot.com where it says, "Don't be surprised if you find you can eat a whole head of roast cauliflower yourself, it's surprisingly addictive.""
Serving Size: 1 (231 g)
Servings Per Recipe: 3
"I really enjoyed this! As most know I love roasted cauliflower my favorite Recipe #106251. I used purple cauliflower, whole almonds that I rough chopped, I did use your recipe #435450. I did use all of the recipe mixing it into the hot cauliflower. Thanks for the good eats!"
"To shake things up a bit, I substituted orange cauliflower for white and used part currants for the golden raisins (although I think a few dates tossed in would be good, too). I wanted to incorporate some pomegranate molasses into this recipe but didn't know how best to do that. A beautiful sight to behold! Thanks for posting! Reviewed for Veg Tag January."
"Didn't feel right giving this a star rating because I didn't complete the entire recipe. Got as far as about step 3, just the cauliflower roasting - and that was so delicious and tender that I didn't bother with the rest, and as it turned out I was short on remaining ingredients anyway. So I can't really say how the end version might have been, but certainly the cauliflower roasted on it's own is 5* in my book!"