I am so excited to begin cooking things out of my new cookbook, Nothing Fancy, by Alison Roman. I went to see her speak a few weeks ago and got an autographed copy of the book and began marking the ones I wanted to try. My Covey Rise share a week or two later contained some cauliflower and I decided to make her hard-roasted spiced cauliflower. I had all the ingredients on hand and thought it would a wonderful side for some chicken.
This stuff is addictive! I kept the leftovers in my fridge and kept having it as a snack! I did find it a little on the spicy side, so if you aren't a spice person, skip the crushed red pepper. The cauliflower was perfectly roasted and the spices gave it so much depth of flavor. I loved the cool and salty feta with it and the herbs really brightened everything up. I have high hopes for this cookbook and so far, so good! Try this, it is a little exotic and makes for a beautiful side dish. Full recipe to follow the montage,
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| Just screams warm and comforting! |
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| The cast. Thank goodness for the whole foods bulk section! |
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| Cut your cauliflower into flourettes. |
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| Toss it in spices |
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| After the first ride in the oven, toss it for another. |
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| Looking lovely after the second go round! |
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| Pin it for later, you will love it! |
1 large head of cauliflower
4 garlic cloves, finely grated (I used the microplane)
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1/2 teaspoon ground coriander
1/2 teaspoon 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. Break the cauliflower into small florets. Toss it with garlic, pepper flakes, fennel, coriander, turmeric and olive oil and place on a rimmed baking sheet. Season with a good bit of salt and pepper and cook in the oven for 15 minutes. Then toss it to get some other sides some heat and cook another 15 minutes. Remove from oven and toss with herbs and feta.
Happy Cooking!
Missy
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