Spiced Roasted Cauliflower With Feta and Gar­lic

Centre Daily Times (Sunday) - - Food -

Yield: 4 serv­ings To­tal time: 35 min­utes

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 1⁄4 cup pars­ley, ten­der leaves and stems, coarsely chopped 1⁄4 cup cilantro, mint or dill, ten­der leaves and stems, coarsely chopped

Heat oven to 450 de­grees. Slice cauliflower length­wise into 1⁄2- inch thick slices, in­clud­ing the core and leaves. (Some of the first slices will crum­ble and fall apart. This is OK, 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.

Re­move from heat and trans­fer to a large serv­ing plat­ter. Top with feta, herbs and a driz­zle of olive oil.

KARSTEN MO­RAN New York Times

Spiced roasted cauliflower with feta and gar­lic

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