Roasted Moroccan Cauliflower and Carrots

Serves: 4


3 cups small cauliflower florets

2 cups thinly diagonally sliced carrots (I used several colors: yellow, purple, and orange)

2 Tbsp Flying Olive Single Varietal Extra Virgin Olive Oil

1 Tbsp Flying Olive Chipotle or Harissa Extra Virgin Olive Oil (If you want no spice, just add another Tbsp of the chosen Single Varietal)

¾ tsp ground cumin’

1/2 tsp ground cinnamon

3/8 tsp kosher salt,

¼ tsp freshly ground black pepper

Garnish: ¼ cup arils (pomegranate seeds) or dried cranberries

2 Tbsp chopped fresh cilantro


Preheat broiler to high.

Combine cauliflower florets, carrots, Flying Olive Extra Virgin Oive Oil, cumin, cinnamon, salt, and black pepper in a large bowl. Spread on a foil-lined baking sheet.

Broil for 8-10 minutes, stirring once after 4-5 minutes. Top with arils or cranberries and cilantro. Serve.

Inspired by a recipe in Cooking Light Magazine, January/February 2017

Submitted by Barb L.