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Author Notes: I've been roasting cauliflower with a spicy seed mixture for a while now. This evening I decided not to make a salad, and wanted to use some fresh beet greens before using the attached beets, and this recipe took shape in my kitchen. —rayva
Serves 3-4 as a side dish
- 1 head cauliflower separated into florets
- 1 bunch of beet greens and stems, chopped into 1 inch pieces
- 2-3 tablespoons EV olive oil and/or grapeseed oil
- 1/2-1 teaspoons each fennel seed, mustard seed, whole cumin and coriander
- 1/2 teaspoon or to taste Aleppo pepper flakes
- Preheat oven to 425 degrees
- toss cauliflower with oil and spices in a cast iron skillet and roast for 20 minutes, until golden and softened
- add beet greens and stems, toss again and roast for 5 more minutes or so until wilted, but still crisp
- serve right away or at room temperature
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