Our friend Steve just turned us on to a cauliflower recipe that’s so good that we’ve made it twice in one week. It’s the easiest recipe, but the fennel and coriander really elevates it.
Roasted Cauliflower and Tomatoes
One head of cauliflower cut into bite-sized florets
One pint sized container of grape tomatoes
Toss everything in a bowl with olive oil, salt and pepper, and tablespoon of coriander and one tablespoon of fennel seed.
Place on a parchment lined cookie sheet and roast in the oven at 350 degrees for 20-30 minutes.