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Serves
3-4 as a side dish
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Ingredients
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1
head cauliflower separated into florets
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1
bunch of beet greens and stems, chopped into 1 inch pieces
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2-3 tablespoons
EV olive oil and/or grapeseed oil
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1/2-1 teaspoons
each fennel seed, mustard seed, whole cumin and coriander
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1/2 teaspoon
or to taste Aleppo pepper flakes
Directions
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Preheat oven to 425 degrees
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toss cauliflower with oil and spices in a cast iron skillet and roast for 20 minutes, until golden and softened
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add beet greens and stems, toss again and roast for 5 more minutes or so until wilted, but still crisp
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serve right away or at room temperature
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