Roasted Olive Oil Cauliflower
With fenugreek, coriander, garlic, chili, marigold seasoningI’ve always loved cauliflower since I can remember, but lately, I’ve preferred it roasted. It has a meatier texture to it, making it more satisfying than steaming or blanching. Feel free to create your own spice combinations and add colorful cauliflowers like the purple and yellow to white cauliflower in this recipe. Serves 4 as a side dishPreheat oven to 400 degrees
Source: Lisa Stalvey
Ingredients
- medium head cauliflower, cut the stem out and separate onto small fleurettes
- olive oil
- ground fenugreek, you can get online
- ground coriander
- ground chili powder
- granulated garlic
- ground marigold, you can find online
- ground black pepper, or to taste
- pink salt