Ingredients
– 1 medium cauliflower, cut into florets
– 1 cup walnuts, chopped
– 2 tablespoons olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups vegetable broth
– 1/4 cup fresh parsley, chopped
– 2 tablespoons lemon juice
Method
1. Preheat the oven to 200°C (400°F).
2. Toss cauliflower florets and chopped walnuts in olive oil, smoked paprika, cumin, salt, and pepper until coated.
3. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes until the cauliflower is tender and golden.
4. While the cauliflower is roasting, heat vegetable broth in a pot until simmering. Keep warm.
5. Once roasted, combine the cauliflower and walnuts with the warm broth, parsley, and lemon juice. Stir gently and serve.
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