This quick dish adds a little spice to your holiday table without a doubt. If you are not familiar, berbere is an Ethiopian spice blend that typically has a mix of chili, paprika, garlic, cardamom, ginger and allspice. I like to make a paste and rub it on pork and chicken before I grill. The combination of savory and sweet spices in the mix plays very nicely with (and cuts through) all of the rich flavors of the traditional Thanksgiving meal. And it is vegan and gluten-free which are two hard things to be for this holiday.
Roasting cauliflower brings out an incredible lusciousness. So much so, that you might even consider subbing out the buttery mashed potatoes for this super healthy vegetable. Cauliflower is full of antioxidants, high in fiber and an anti-inflammatory. It also contains glucoraphin which has protective effect on your stomach lining. And that's very good news considering all of that pie you are looking at.
berbere roasted cauliflower
serves about 4 as a side
1 head cauliflower
1 T berbere (or more to taste)
salt to taste
Preheat oven to 375º
Line a rimmed backing sheet with parchment paper. Cut away the leaves and core to separate the cauliflower into somewhat uniform pieces.
Drizzle with some olive oil, toss with the spice mix until well coated on both sides.
Once the cauliflower has started to soften and color, begin to turn often to get even caramelization. Season with salt to taste. Eat it immediately out of the oven.