Roasted, Spiced Cauliflower

I’ve always loved roasted cauliflower, and Rob and I can easily finish off a whole head between the two of us. The crispy bits are so addictive, and usually, we keep snacking on them right from the pan until they’re all gone! Adding some warm spices makes this a perfect fall side dish that will go with almost any main. Resist the temptation to pull it out of the oven too soon, you want to develop some of those yummy popcorn flavours which only happen after it’s charred.

Recipe courtesy of Alison Roman, Nothing Fancy.

Roasted, Spiced Cauliflower

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Ingredients

Scale

1 large head of cauliflower

4 garlic cloves, finely grated (I used the microplane)

1 tsp crushed red pepper flakes

1 tsp fennel seeds

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/3 cup olive oil

salt and pepper

1/4 cup fresh chopped herbs (mint, parsley or cilantro)

Crumbled feta cheese to garnish

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Instructions

Preheat the oven to 450 degrees. Break the cauliflower into small florets. Toss the cauliflower with garlic, pepper flakes, fennel, coriander, turmeric and olive oil on a rimmed baking sheet. Season with a good bit of salt and pepper. After 15 minutes, toss the cauliflower to promote even browning. Continue to cook for another 15-20 minutes, until you have some nicely charred bits. Remove from oven, transfer to a large platter and top with herbs and feta. Can be roasted a few hours ahead and served at room temperature as well.