North African Roasted Cauliflower

This recipe is derived from the recipe in one of my favorite cookbooks, the Moosewood Restaurant Daily Special. This is even better the next day. Here is the cauliflower we found today at the farmer's market.

Ingredients:

• 1 large cauliflower head, cut into florets
• olive oil to coat
• 6 garlic cloves, minced
• 1 tsp ground caraway sees
• 1 tsp ground coriander
• 1/2 tsp salt

Preheat oven to 450F.

Toss the cauliflower with oil & spices, place on a roasting pan. Bake until the cauliflower is tender and begins to turn golden brown, about 25-30 minutes, stirring occasionally.




The original recipe suggested topping with diced tomatoes and parsley. This is not necessary. just incorporate the cauliflower into your meal standalone or as part of a composed salad. Cilantro would be nice. We had this with leftover chickpea and leek soup.