TIME: 30 MINUTES; SERVES: 5 - 6
Adapted from Alison Roman
I make a version of this dish at least once a week when cauliflower is in season. The herbs add a fresh, grassy flavor that compliment the more pungent garlic & spices, and the cauliflower takes on a beautiful golden hue from the turmeric. Don’t fret if some of your cauliflower slices crumble apart—they become the highly sought-after crispy bits.
1 medium head cauliflower
6 - 8 cloves garlic (depending on size), smashed
3 tbls. olive oil, plus more for serving
1 tsp. each fennel & cumin seed
Pinch of crushed red pepper flakes
1 tsp. ground turmeric
Kosher salt & fresh ground black pepper, to taste
1/2 cup mixed herbs: parsley, cilantro, dill, mint; roughly chopped
1 - 2 oz. feta cheese (opt.)
Heat oven to 425°F.
Slice cauliflower from top to bottom into 1/2 inch thick slices, including the core and inner leaves.
Place cauliflower and garlic on a baking sheet and drizzle with olive oil. Sprinkle with fennel & cumin seed, turmeric and crushed red pepper flakes. Season with salt and pepper.
Roast until cauliflower has turned a deep golden brown and is slightly crispy, 25 to 30 minutes. Flip the larger “steaks”, stir the smaller bits around and continue to roast until completely browned, another 8 - 10 minutes.
Remove from heat and top with herbs, optional feta, and a drizzle of olive oil.