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Smoky Roasted Cauliflower with Savory Granola

Course Side Dish
Cuisine American
Keyword vegetarian
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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
  • 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
  • cup extra virgin olive oil
  • ¼ cup chopped basil
  • ¼ cup chopped parsley
  • 1 garlic clove grated
  • 1 teaspoon lemon zest
  • salt and pepper


  • 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.