Roasted Cauliflower with Feta & Garlic


  • 1 small head of cauliflower
  • 6 garlic cloves
  • 3 tbsp. olive oil, plus more for serving
  • 2 tsp. fennel or cumin seed 
  • 1 tsp ground turmeric (I use more!)
  • Pinch of red pepper flakes
  • Kosher salt and ground pepper
  • 1 oz. feta cheese, slice or crumbled
  • ¼ cup parsley, tender leaves and stems, coarsely chopped

Heat oven to 450 degrees.

Slice cauliflower lengthwise into ½” slices including core and leaves. Some of the first slices will crumble and fall apart – which is ok and will just create more crispy bits.

Place cauliflower and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle fennel seed, turmeric and red pepper flakes, and season with salt and pepper.

Roast without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, about 25-30 minutes.  Use a spatula to flip the larger steaks and stir the smaller crumbles around. Continue to roast until completely and evenly browned, about another 8-12 minutes.

Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.  ENJOY!