Ingredients:

• 1 head fresh cauliflower, cut into florets

• 1⁄4 cup extra virgin olive oil

• 1 1⁄2 Tbsp. Baharat spice blend

• Coarse salt and freshly ground black pepper

• 2 tsp. red wine vinegar syrup

• Freshly chopped cilantro, mint, parsley and dill

Directions:

• Preheat oven to 350 convection or 400 conventional.

• In a large mixing bowl toss the cauliflower with olive oil, 1 Tbsp. Baharat spice blend, and salt and freshly ground pepper to taste (about 1⁄2 tsp. each).

• Arrange the cauliflower in a single layer on a baking sheet and roast in the oven for 20 minutes conventional or 15 minutes convection.

• You're looking for lightly crisped edges and golden brown nuggets of cauliflower; oven times and temperatures vary so with this in mind adjust cooking time to achieve the desired crispy golden brown texture.

• Pull the finished cauliflower from the oven, transfer to a large mixing bowl and toss with red wine vinegar syrup and taste for seasoning, adjust by adding more vinegar syrup salt and pepper to taste.

• Arrange on a serving platter and garnish with remaining 1⁄2 Tbsp. Baharat spice blend and freshly chopped herbs.

Red Wine Vinegar Syrup:

We always keep this sweet and sour condiment on hand and use it to adjust the final seasoning of many of our dishes. It adds just the right touch of acidity, amplifying flavors without overwhelming.

• In a small saucepan, heat 1 cup of red wine vinegar with 1⁄2 cup sugar.

• Bring the mixture to a simmer just long enough to dissolve the sugar, about two minutes.

• Allow the mixture to cool and store at room temperature.