I might start adding sliced shallots to all of my sheet pan vegetable roasts— what a great idea from Aran of Cannelle et Vanille! We enjoyed this batch over cooked white beans from Rancho Gordo, topped with lots of parm (custom-cut hunk from Fink’s Deli), toasted pepitas, and a handful of spinach leaves that were still lovely even after two weeks in the refrigerator—yet another benefit of buying local; thank you Dan from Terra Greens Produce!
We ate ours while watching The Edge of Seventeen with Jane—Lawrence as honorary girl and Calvin away camping. Even on the sofa, this was one of the best dinners we’ve had in a long time!
Crispy Cauliflower and Shallots
- 1 head cauliflower, separated into florets (cut in half for more surface area)
- 2 shallots, sliced thinly
- 2 cloves garlic, minced and mashed with a couple pinches of salt
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1/4 cup olive oil
Serve with: cooked white beans, parmigiano-reggiano, and toasted pepitas. A slice of toasted sourdough isn't a bad addition.
Preheat oven to 400° F. Get out one of your beater sheet pans.
Put the cauliflower florets, sliced shallot, and garlic in a bowl, sprinkle with the spices, drizzle with the olive oil, and toss or stir to coat everything evenly. Tumble everything out onto a rimmed sheet pan, give it a shake to ensure everything is in a single layer, and bake for 30 minutes or until caramelized to your liking. You can flip things over with a spatula about half-way through, if you wish.
Serve over cooked white beans and top with thinly sliced or grated Parmigiano Reggiano and toasted pepitas.