Spiced Roasted Cauliflower With Feta and Garlic (Alison Roman, NYT Cooking)

Ingredients:

• 1 small head cauliflower
• 6 garlic cloves, smashed
• 3 tablespoons olive oil, plus morefor serving
• 2 teaspoons fennel or cumin seed
• 1 teaspoon ground turmeric
• Pinch of red-pepper flakes
• Kosher salt and ground pepper
• 1 ounce feta cheese, sliced or crumbled
• 1/4 cup parsley, tender leaves and stems, coarsely chopped
• 1/4 cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Heat oven to 450°. Slice cauliflower lengthwise into 1/2-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.