Zhug Cauliflower

This zhug cauliflower is simply roasted cauliflower, dipped in the blended Yemeni green herbal sauce, zhug. You control the heat level. If you prefer mild sauce, seed both of the peppers. For medium heat, seed one—this is what we prefer—or leave seeds in both peppers for extra heat.

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

6

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Ingredients

• 1 small bunch flat leaf parsley, stems discarded
• 1 small bunch cilantro, stems discarded
• 2 serrano peppers, seeded and chopped
• 2 cloves garlic
• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1 (2 pound) head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

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the dalles, OR 97058

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Directions

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 30 minutes.
5. Divide cauliflower between plates and serve with zhug sauce for dipping.