Move over, Brussels sprouts- cauliflower has quickly risen through the ranks to become the veggie squad’s new MVP. It’s everywhere! And somehow, it’s becoming everything?? First it was pizza crust, then rice, then crackers, then mac and cheese etc. etc. - I even had a cauliflower bagel the other day. Who knows what they will come up with next? While all this cauli-morphic cuisine is pretty good, I really just prefer to eat cauliflower as cauliflower. In this recipe, this white cruciferous vegetable is simply sliced, seasoned and roasted at a high temp. It’s uncomplicated and delicious! The spiced florets get crispy and brown on the outside but remain soft and tender on the inside.
I could eat the whole bowl by myself and call it a meal! We had this as a side for some yummy lentil dal the other night- it was the perfect accompaniment! The spice notes in this recipe evoke Indian cuisine, but you could play with them to create different flavor profiles to pair with just about anything. Finishing the roasted cauliflower with almonds, herbs and lemon is an optional step, but these final touches take the dish to the next level! Go ahead and grab a head of cauliflower next time you’re at the store and prep this tasty recipe- you will “cauli” and thank me later!! *recipe adapted from the New York Times
prep time: 10 min. cook time: 35 min. served: 4
INGREDIENTS
1 large head cauliflower
olive oil
1 tsp cumin
1 tsp turmeric
1 tsp coriander
1/2 tsp aleppo pepper or 1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped cilantro
1/4 cup slivered almonds, toasted
juice of 1/2 lemon
INSTRUCTIONS
Preheat the oven to 450°. Cut the whole head of cauliflower (stem and leaves included) lengthwise into 1/2” thick slices. Some of the cauliflower will fall apart and crumble- that’s ok. Lay the cauliflower (crumbles included) out in a single layer on a parchment lined large rimmed baking sheet. Drizzle with 3 tbsp olive oil and sprinkle with the spices, salt and pepper. Very gently toss to coat. Roast in the hot oven without flipping for 25-30 minutes, until cauliflower is golden brown and crispy in spots. Flip the cauliflower over and roast another 7-10 minutes, until brown all over. Transfer cauliflower to a serving platter or bowl and top with the almonds, cilantro, lemon juice and another drizzle of EVOO. Enjoy!