I love roasted vegetables. It’s so simple, healthy, and flavorful if you pick and choose the right combinations and seasonings. One of the seasonings that I’ve been really interested in playing with is a mix called baharat. This mix of spices is typically used to season meats in Arab cuisine but it’s pretty damn tasty on roasted vegetables — like the roasted cauliflower salad in the picture below — in my opinion.
The baharat mix I used consisted of allspice, pepper, cardamom seeds, cloves, coriander seeds, cumin seeds, nutmeg, and paprika, but it actually varies by region. In the recipe for this cauliflower salad, I used a variation of the Turkish baharat as opposed to the Tunisian version which uses rosebuds; I just don’t care for rose flavoring. I tried to get into rosebud and rosewater with some cookie and cocktail recipes I experimented years ago which is why I have a four year old bottle of rosewater in my pantry. I should probably get rid of that, huh?