Roasting cauliflower is one of my favorite ways to serve it. My secret to flavorful cauliflower is coating it in herbs and spices (which if you have my cookbook, you already know!). If I’m covering it with herbs, I’ll wait until it’s out of the oven to coat it in a dressing-like mixture, whereas spices go on before popping it in the oven. This recipe couldn’t be easier and will give you a gorgeous, flavorful cauliflower using spices you probably have on hand. Cutting it into quarters allows the spices to cover more surface area, so you end up with the perfect amount of flavor in every bite. It’s perfect as a side or in a bowl!
Ingredients
¼ cup plus 1 teaspoon avocado oil, divided
5 garlic cloves, grated
1 teaspoon salt, plus more to taste
1 teaspoon sweet paprika
1 teaspoon turmeric
2 teaspoons za’atar
1 teaspoon garlic powder
Fresh black pepper
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Wash the cauliflower and trim off the excess leaves, leaving only the stem. Cut into quarters.
In a small bowl, whisk together ¼ cup of the avocado oil, garlic, salt, paprika, turmeric, za’atar, garlic powder, and a few turns of black pepper until well combined.
Coat the cauliflower with spice mixture using your hands or a brush to get every nook coated.
Season with salt and pepper and drizzle the remaining teaspoon of avocado oil over it.
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