Spice Roasted Cauliflower With Beet Emulsion Recipes

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Steps:

• Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., 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.

EASY SHEET PAN ROASTED CAULIFLOWER WITH CURRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine olive oil, curry powder, lemon juice, salt, and ground black pepper in a bowl. Add cauliflower and toss until well coated. Place in a single layer in the prepared baking sheet.
• Bake in the preheated oven until golden and crispy, about 25 minutes.

SPICE-ROASTED CAULIFLOWER WITH BEET EMULSION

Steps:

• Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.