Cauliflower with Garlic & Lemon

Ingredients

  • 1 head cauliflower
  • 6 cloves garlic, chunked
  • 3 Tbs olive oil
  • 2 tsp fennel seed
  • 2 tsp cumin seed
  • 2 tsp black mustard seed
  • 1 tsp sumac or turmeric
  • Pinch of red pepper flakes
  • Kosher salt & fresh ground pepper
  • 1 oz (or so) feta cheese, sliced or crumbled
  • 1⁄4 cup parsley, leaves & stems coarsley chopped
  • 1⁄4 cup cilantro and/or mint and/or dill, leaves & stems coarsley chopped
  • Zest and juice of 1 lemon, for serving
  • 1⁄4 cup scallion greens, coarsley chopped, for serving

Directions

  1. Heat oven to 450° F
  2. Slice cauliflower lengthwise into 1⁄2" thick slices, including the core and leaves.
  3. Place cauliflower (slices and crumbles) and garlic in a large bowl. Add olive oil and toss to coat.
  4. Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet. Sprinkle with half the spices: cumin seeds, fennel seeds, mustard seeds, sumac, red pepper flakes.
  5. Flip the cauliflower slices and sprinkle with the other half of the spices. Season with salt & pepper.
  6. Roast, undisturbed, for 25-30 minutes. (Check to see bottoms are deep golden brown and NOT burned). Using a spatula, flip the large pieces, stir the rest, and roast another 10 minutes.
  7. Remove from oven and transfer to serving platter. Top with feta, herbs, lemon zest and juice and drizzle with olive oil. Add scallion greens and serve.