Smoky Roasted Cauliflower with Savory Granola

Smoky roasted cauliflower with savory granola and herb-marinated mozzarella pearls - what's not to love? It's savory, creamy, and crunchy all in one bite, making this the perfect side dish for almost any meal!

Watch how to make this

Ingredients

• Cauliflower: The main ingredient, providing a neutral base that absorbs flavors well. It roasts to develop a crispy exterior and tender interior, offering a satisfying texture.
• Spices: We're using a combination of paprika, turmeric, garlic powder, and cumin to create the smoky, savory flavor profile of the dish. They add depth, warmth, and complexity to the cauliflower's taste.
• Tomato paste: Contributes umami and a slight acidity, creating a richer coating on the cauliflower.
• Rolled oats: Form the base of the savory granola, providing a crunchy texture contrast to the soft roasted cauliflower.
• Nuts: Almonds and pepitas add a crunch and nutty flavor to the granola. You can also use pecans, walnuts, or sunflower seeds instead.
• Mozzarella pearls: Offer a creamy, mild contrast to the spiced cauliflower.
• Herbs: Use a combination of basil and parsley to add freshness and brightness to the mozzarella pearls.

Substitutions and variations

• Spices: You can experiment with other spices for the cauliflower, adding cayenne for a little heat or coriander for earthiness.
• Toppings: You can add other toppings such as pickled onions or golden raisins for more layers.
• Vegan: Use maple syrup instead of honey in the granola and omit the mozzarella or use a vegan cheese alternative.

Recipe

Print Recipe

Smoky Roasted Cauliflower with Savory Granola

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: vegetarian

Servings: 4

Author: Christine Ma

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.

Step-by-step instructions

Step 1: Make granola

Since the granola takes the longest, let's start there. This savory version still uses a little bit of honey but also has cumin and salt to balance it out.

Spread the oats on a lined baking sheet and bake in the oven for about 20 minutes or until lightly golden brown. Make sure to stir the oats halfway through to make sure they get evenly browned.

Add the sliced almonds and pepitas and bake for another 10 minutes. We add the nuts later on to prevent them from getting too dark. Once the granola is golden brown, spread it on clean parchment paper and let it cool completely.

Feel free to make the granola up to a week in advance.

Step 2: Prepare cauliflower

While the granola is cooling, let's prepare the cauliflower. To give the vegetable that smoky charred flavor, combine olive oil with tomato paste, paprika, turmeric, garlic powder, red chili flakes, salt, and pepper.

Then, toss the cauliflower and shallots with the spice mixture, making sure to coat every floret. I like to use my hands to ensure that every nook and cranny is covered with that lovely spice mixture.

Spread the cauliflower and shallots on a baking sheet and roast until browned, caramelized, and lightly charred. If your oven has a hot spot, rotate the sheet pan to avoid one side from getting too dark.

Step 3: Putting it all together

Meanwhile, marinate the mozzarella. To give the cheese a little more flavor, we're going to marinate it with fresh basil, parsley, garlic, extra virgin olive oil, lemon zest, salt, and pepper. Be sure to use extra virgin olive oil, which has more intense notes than regular olive oil.

Let the mozzarella sit for about 10 minutes. You can let it sit in the oil longer, but I found that it didn't make much of a difference in the flavor if you do.

Remove the roasted cauliflower from the oven and transfer it to a serving platter. Top it with the marinated mozzarella pearl, letting it slightly soften from the heat. Sprinkle a good amount of savory granola on top and serve immediately.

I always liked cauliflower, but this smoky roasted cauliflower with savory granola really made me love it. Take a bite of the intensely flavored cauliflower along with a bite of the herby creamy mozzarella and crunchy granola. It's a pure match made in heaven!

Make-ahead and storage

• Make-ahead: You can marinate the mozzarella pearls the day before and prepare the granola up to 1 week in advance.
• Store: Store the components separately in airtight containers in the refrigerator. The cauliflower and marinated mozzarella will keep for 2-3 days, while the granola can be stored at room temperature.

Frequently asked questions

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