Spiced Roasted Cauliflower With Feta and Garlic
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it’s important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
- Serves: 4 persons
- 1small head cauliflower
- 6garlic cloves, smashed
- 3tablespoons olive oil, plus more for serving
- 2teaspoons fennel or cumin seed
- 1teaspoon ground turmeric
- Pinch of red-pepper flakes
- Kosher salt and ground pepper
- 1ounce feta cheese, sliced or crumbled
- ¼cup parsley, tender leaves and stems, coarsely chopped
- ¼cup cilantro, mint or dill, tender leaves and stems, coarsely chopped
Step 1Heat 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.)
Step 2Place 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.
Step 3Roast, 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.
Step 4Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.