Recipe by Alison Roman in Nothing Fancy
This dish is truly nothing fancy in terms of its simplicity. However, the flavor that is created by combining just a few ingredients is magic. I like finishing it with some good, crumbled feta to add a fresh tang, but it certainly doesn’t need it if that’s not your thing. What I do know for sure though, is that I’m not making cauliflower any other way ever again!
- 1 large head cauliflower, about 2 lbs.
- 4 garlic cloves, finely grated
- I tsp crushed red pepper flakes
- 1 tsp fennel seeds
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1/3 C olive oil
- Kosher salt & freshly ground black pepper
- ¼ C finely chopped fresh chives, mint, parsley, or cilantro, tender leaves and stems (optional)
- Crumbled feta, seasoned yogurt, or labneh (optional)
- Preheat oven to 450 F.
- Break the cauliflower into very small florets, about the size of a large bean. (You can use your hands or a knife.)
- Toss the cauliflower with the garlic, crushed red pepper flakes, fennel seeds, coriander, turmeric, and olive oil on a rimmed baking sheet and season with salt and lots and lots of pepper. Place in the oven for 15 minutes (no peaking!).
- After 15 minutes, toss the cauliflower occasionally to promote even browning, until each little piece is deeply browned and caramelized, another 15 – 20 minutes.
- Transfer the cauliflower to a large platter and top with the herbs. Serve alongside feta, yogurt, or labneh (optional).
TIP: Cauliflower can be roasted a few hours ahead, covered loosely, and stored at room temperature.