INGREDIENTS
|
1 small red onion 2 T red wine vinegar 4 cups cauliflower florets 2 tsp Aromatic salt 5 T avocado oil ¼ cup dried red currants 1tsp Cumin seeds |
1 T honey 1 tsp Flake salt 2 T slivered almonds 1 T fresh flat-leaf parsley ½ tsp Paprika 1/tsp Smoked salt |
DIRECTIONS
- Cut onion into ¼-inch-thick slices and marinate in red wine vinegar. Set aside.
- In large bowl, toss together cauliflower, 3 tablespoon avocado oil and Aromatic salt and roast at 425 degrees for 20 minutes.
- In same large bowl combine onions, currants, Cumin, honey, remaining avocado oil and 1 teaspoon Flake salt; stir well. Add to cauliflower and roast all together for another 10-15 minutes until cauliflower browns.
- Arrange cauliflower on serving platter and sprinkle with slivered almonds, parsley, Paprika and Smoked salt. Serve warm or at room temperature.