I have no idea if cauliflower is regularly eaten in the Middle East, though my wife’s cousin brought me some beautiful freshly ground spices from a bazaar near where he works outside Dubai and I just had to use them while they were still at their best. This spice blend or “baharat” is just one version. There are many regional variations. One of the ingredients less common in a Western kitchen is likely to be loomi (ground, dried lime). If you’ve got everything but loomi, just garnish with extra lime zest. The dish will be lacking some complexity, though it’ll still be great.
Time: 45 minutes
2g middle Eastern or Indian chili powder
1g ground cumin
1g ground cinnamon
1g loomi (ground dried lime)
0.25g ground cloves
0.25g fresh ground black pepper
0.25g ground cardamom
0.25g ground nutmeg
0.25g ground coriander
40g extra-virgin olive oil
600g cauliflower florets
5g kosher salt
Lime zest for garnish
Preheat oven to 230C.
In a small bowl combine all spices.
Place a large, oven-safe frying pan on medium heat and add the oil. When the oil is hot, add the spice mix, stirring often for one minute.
Add the cauliflower and salt, tossing to coat.
Remove the pan from the burner and place in the oven for 30 minutes.
Serve warm garnished with lime zest.