Go Back
Print
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

  1. Preheat oven to 400° F and get out one of your well-loved sheet pans.

  2. 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.