Cast Iron

Roasted Cauliflower with Spice Seeds and Greens

January 15, 2013
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  • Serves 3-4 as a side dish
What You'll Need
  • 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
  1. Preheat oven to 425 degrees
  2. toss cauliflower with oil and spices in a cast iron skillet and roast for 20 minutes, until golden and softened
  3. add beet greens and stems, toss again and roast for 5 more minutes or so until wilted, but still crisp
  4. serve right away or at room temperature

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