Crispy Roasted Blackened Cauliflower with Burrata and Herbs

Happy Valentine’s Day! How was your day? Was it filled with candy and flowers? Friends and drinks? Curled up with a good book under a blanket? However you spent your day, I hope you felt loved.

My day was filled with surprises for my girls. In our family, our love language is food, so we started the day with yummy pancakes, a cute heart-themed lunchbox for lunch and some cheese bread and meatballs for dinner (for the girls). I don’t normally make separate dinners for the girls and us, but this dinner had a more advanced palette. So for Trevor and I, I made this cauliflower and burrata dinner. It was ram-jam-slammed filled with flavor. So much herby goodness, creaminess from the cheese and a crunchy/meaty flavor from the cauliflower. This was a dynamite Half Baked Harvest Recipe.

The only thing I did to change it was add some roasted tomatoes. I felt like it needed a bit more citrusy, tangy punch to it. Oh, and I grabbed some crusty bread. When the cheese starts to ooze, it’s great for bread dipping.

Tell me, what’s your favorite Valentine’s dinner? I’d love to hear in the comments below. Happy cooking!

Crispy Roasted Blackened Cauliflower with Burrata and Herbs

Servings: 4
Time: 45 minutes
Difficulty: easy
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Ingredients

1 large head cauliflower, cut into florets or small wedges
1/3 cup plus 2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 teaspoon cayenne pepper
Red pepper flakes
Kosher salt and black pepper
1 lemon, cut into wedges
1 cup chopped mixed herbs, such as basil, dill, and cilantro
1/4 cup mixed toasted nuts/seeds, chopped
1 clove garlic, grated
1 tablespoon red wine vinegar
8 ounces burrata cheese, at room temperature

Directions

Preheat oven to 425° F.
On a baking sheet, combine the cauliflower, 1/3 cup olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss the cauliflower and add the lemon wedges (I also threw in a few tomatoes this time around). Roast another 15 minutes, until charred.
Meanwhile, make the herb salad. In a bowl, combine the herbs, nuts/seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt.
To serve, arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil. Eat warm and enjoy!