Crispy Cauliflower and Shallots
Servings 4 servings
Ingredients
- 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 teaspoon of Kosher 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.
Instructions
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Preheat oven to 400° F and get out one of your well-loved sheet pans.
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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, flipping things over with a spatuala about half-way, until caramelized to your liking.
