This is easy peasy. Actually, this would have been good with a squeeze of lemon. I should have but I didn’t. Next time.
I like cauliflower roasted with various spice mixes, and this is my latest effort. It’s loosely-based on the Tunisian fiery pepper mix called “harissa.” (What a great word!) This is so easy I’m not even going to wait till after the jump to tell you how to make it. Here’s what you do…chop up your cauliflower into bite-sized pieces. In a bowl, mix the cauliflower with 2 minced cloves of garlic, as much cayenne as you like, cumin, caraway seeds, coriander, salt and black pepper. As much of each as you like, depending on how much cauliflower you have. Drizzle a tablespoonful or more of olive oil to lightly coat each piece and stir it all together. Turn it out onto a baking tray and cook in a hot oven 425ish, till it starts to get brown and crispy on the edges. (20 minutes, maybe?)
Here’s Dan le Sac vs. Scroobius Pip with Cauliflower (thanks, Shane!)
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