Smoky Roasted Cauliflower with Savory Granola
Servings 4
Ingredients
Savory granola
- ½ cups rolled oats
- 1 tablespoon honey
- 1 tablespoon oil
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ cup sliced almonds
- 2 tablespoons pepitas
Smoky roasted cauliflower
- 1 large head cauliflower cut into small florets
- 4 shallots thinly sliced
- ⅓ cup olive oil
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
Marinated mozzarella
- 6 ounces fresh mozzarella pearls
- ⅓ cup extra virgin olive oil
- ¼ cup chopped basil
- ¼ cup chopped parsley
- 1 garlic clove grated
- 1 teaspoon lemon zest
- salt and pepper
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Toss rolled oats with honey, oil, salt and cumin. Spread oats evenly on lined baking sheet. Bake for 20 minutes, stirring halfway through.
- Add almonds and pepitas to oats, tossing to combine. Bake another 10 minutes or until golden brown. Remove from oven and transfer granola to clean parchment paper. Let cool completely.
- Increase oven temperature to 425 degrees F.
- Whisk together olive oil, tomato paste, paprika, turmeric, garlic powder, salt, pepper, and red chili flakes in a small bowl. Pour mixture over cauliflower and toss to coat. Spread cauliflower on baking sheet and roast for 25-30 minutes or until tender.
- Meanwhile, marinate mozzarella. Combine mozzarella pearls with extra virgin olive oil, basil, parsley, garlic, lemon zest, salt, and pepper. Let sit for 10 minutes.
- Remove cauliflower from oven and transfer to a serving platter. Top with mozzarella pearls, drizzling herb oil on top. Sprinkle granola on top and serve immediately.
Notes
You can marinate the mozzarella pearls the day before and prepare the granola up to 1 week in advance.