Roasted Spiced Cauliflower Slices
Adapted from Alison Roman's Nothing Fancy cookbook. Absolutely delicious. Great as part of a bowl or a salad. Alison's recipe calls for sprinkling fresh herbs and feta on the cauliflower, but I have yet to remember to do that and it's still delicious. She suggests cooking the cauliflower with garbanzo beans, which I have done and which is yummy. Makes enough for 4-8 servings as part of a bowl/salad depending on how much cauliflower you want.
1 head cauliflower, about 2 pounds, sliced into ¾" slices
6 garlic cloves, finely grated
1 tsp Hungarian sweet paprika
1 tsp Hungarian sharp paprika
1 tsp ground coriander
1 tsp ground turmeric
2 tsp fennel seeds, ground
⅓ cup olive oil
salt and fresh ground pepper
1/4 cup finely chopped herbs
crumbled feta
1 head cauliflower, about 2 pounds, sliced into ¾" slices
6 garlic cloves, finely grated
1 tsp Hungarian sweet paprika
1 tsp Hungarian sharp paprika
1 tsp ground coriander
1 tsp ground turmeric
2 tsp fennel seeds, ground
⅓ cup olive oil
salt and fresh ground pepper
1/4 cup finely chopped herbs
crumbled feta
- Preheat oven to 450F.
- Slice the cauliflower into ¾" slices. The pieces will break and that's ok.
- Combine garlic, red pepper flakes, fennel seeds, coriander and turmeric with the olive oil. Spread half the mixture on a baking sheet. Place cauliflower slices on the baking sheet and cover with the other half of the spice mixture. Season pieces with salt and pepper.
- Check the cauliflower at 20 minutes. Keep roasting until the pieces are deeply browned and caramelized, somewhere between 20 and 30 minutes.
- Transfer the cauliflower to a platter and serve with feta and herbs.
