Roasted Cauliflower with Spice Seeds and Greens

By rayva • January 15, 2013 • 0 Comments

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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 teaspoon 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