Hard-Roasted Spiced Cauliflower

 From Nothing Fancy by Alison Roman.

I used 2 cauliflowers and about 1.5 times the flavoring-- would cut back on the crushed red pepper flakes next time but otherwise excellent. I accidentally roasted the herbs along with everything else and it was fine. Ate it without cheese or yogurt and it was really good but I agree with Alison that you could "add a can or rinsed and drained chickpeas to the cauliflower before roasting" and "then all of a sudden you have dinner."

Ingredients:

1 large head cauliflower, about 2 lbs

4 garlic cloves (finely grated) (just used chopped garlic from fridge)

1 tsp crushed red pepper flakes

1 tsp fennel seeds

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/3 C olive oil

Salt and pepper to test

1/4 C finely chopped chives, mint, parsley or cilantro, stems and leaves

Crumbled feta, seasoned yogurt or labne (optional, to serve)

Directions

1. Preheat oven to 450F.

2. Break the cauliflower into very small florets about the size of a large bean with your hands.

3. Toss the cauliflower with everything except the herbs and spread out on a rimmed baking sheet (two cauliflowers will fit on a large sheet). Place in oven and don't look at it for 15 min.

4. After 15 min toss every 5 min or so for another 15-20 min until all the small parts are dark and crisp.

5. Transfer to a large platter and top with herbs. 

Can roast a few hours ahead and store at room temperature.