Spiced Roasted Cauliflower With Feta and Garlic
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To me cauliflower tastes best when roasted. This recipe roasts it with whole garlic cloves and turmeric then tops it with a bit of feta cheese , a few toasted pine nuts and herbs. The cauliflower comes out tasted a beautiful color with a nice sweetness and It turns an everyday vegetable into a great vegetarian meal.
MAKES: 4 Servings
PREP/COOK TIME: 45 Minutes
INGREDIENTS
1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup toasted pine nuts
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped
DIRECTIONS
Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
Mean while, toast the pine nuts. Heat a small skillet on medium heat and add the pine nuts. Toast, stirring often until brown. Watch them closely or they may burn. Remove from heat and set aside.
Remove the cauliflower from oven when ready and transfer to a large serving platter. Top with feta, pine nuts herbs and a drizzle of olive oil.
