You might be thinking cauliflower…? Yuck!
And that’s pretty much how I felt about cauliflower until I tried it at Nuba, which is a Lebanese eatery and juice bar here in Vancouver. There is one only a couple blocks away from my work and I go there at least once a week now.
The dish that I get every single time I go? The Najib’s special. It comes with crispy cauliflower tossed with lemon and sea salt, hummus, tahini, hot sauce, salad, pickled cabbage (my fav) mixed olives and a choice of potatoes or rice.
Doesn’t that look incredible? My mouth is watering just thinking about it.
But during my time traveling and in Norway – I had to make my own. And I’ve come up with something pretty similar and just as tasty. The only difference is I roast the cauliflower in the oven. The one at Nuba is flash-fried in the deep fryer, I believe. (So not the healthiest choice all the time).
In the recipe below there is only 1 tsp. of smoked paprika and cayenne, but as you can see in the picture below. I like my spice and added slightly more. Test out what you prefer 🙂
- 1 medium head of cauliflower
- 1 lemon
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. cayenne
- salt and pepper
- *choose organic ingredients whenever possible
- Preheat oven to 200 degrees celsius.
- Wash and cut cauliflower into florets and place into a large bowl.
- Toss cauliflower with the olive oil, ½ of the lemon (squeezed for juice), paprika, cayenne and salt and pepper.
- Place on a baking tray with parchment paper or aluminum foil.
- Roast on the middle rack for 15 minutes.
- Take out to check done-ness and place onto the top rack for the remaining 10-15 minutes. (I like mine a little crispier and 'burnt'?)
- When finished, squeeze the remaining ½ of the lemon juice over top of the cauliflower.