Roasted Cauliflower with Zhoug

1 pound cauliflower florets 

Recipe and photo by Sara Newberry

3 jalapeños, seeded

1 cup cilantro, tightly packed

1 cup fresh parsley, tightly packed

3 cloves garlic, chopped

1/2 cup roasted salted almonds

1/2 Tsp cumin

1/2 Tsp coriander

3 Tbsp lemon juice

1/2 cup olive oil, plus more for cauliflower 

Salt and pepper

Heat oven to 425F. Line a sheet pan with parchment. Spread cauliflower out and drizzle with oil, then season with salt and pepper. Roast until tender and crispy on the edges, about 25 minutes. 

Combine remaining ingredients except 1/2 cup oil in a food processor and process until finely chopped. With the machine running, slowly add oil. Season with salt and pepper. Spoon sauce over cauliflower and serve hot.