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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
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.