Yield: 2 deep hotel pans
- In large rondeau, heat 1 cup olive oil. Add spices to oil and quickly temper. Add onions and garlic and cook until well softened. Add tomato, fresh herbs, and water, and cook down at a low simmer for 1 hour. Season with salt and pepper and cider vinegar.
- Meanwhile, toss cauliflower with 1 cup olive oil, and a ¼ cup of the paprikas and cumin, salt and pepper to taste. Place on large roasting pans and roast for 1½ hours in a 400F oven, stirring and tossing occasionally.
- Combine and serve.
Serve with hummous & pita and tabouleh or fatoush salad.
- Freeze left overs for a healthy meal later.
- Don’t be intimidated by the list of ingredients. If you are missing something, that is ok. Use whatever vegetables and ingredients are seasonal, fresh, and that you have on hand.