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Serves: 3-4 as a side dish
head cauliflower separated into florets
bunch of beet greens and stems, chopped into 1 inch pieces
tablespoons EV olive oil and/or grapeseed oil
teaspoons each fennel seed, mustard seed, whole cumin and coriander
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