Ron Wilson

Ron Wilson

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Rita's Spiced Cauliflower

Alison’s Spice Roasted Cauliflower with Feta and Garlic


1 small head cauliflower

6 garlic cloves, smashed

3 tablespoons olive oil, plus more for serving

2 teaspoons fennel or cumin seed - I used cumin

1 teaspoon ground turmeric

Pinch of red-pepper flakes

Kosher salt and ground pepper

1ounce feta cheese, sliced or crumbled

¼ cup parsley, tender leaves and stems, coarsely chopped

¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped


Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.) Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with 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, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes. Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil

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