This isn’t the least fussy thing I’ve ever made, but it’s ready in under an hour and is freaking delicious.

Inspired by this Instagram post by Heidi Swanson at 101 Cookbooks. I’d forgotten just how inspiring I find her take on flavors. /swoon

gluten-free, paleo, keto, vegetarian, vegan

Roasted Cauliflower with Shallot Oil

1 small head cauliflower
Fat of choice
1/2 head garlic split into cloves
1/2 tsp. yellow mustard seeds
1/4 tsp. black cumin seeds
1 Tbsp. minced garlic & ginger
1 tsp. turmeric powder
1-2 large shallots
Salt & pepper
Optional: pulled rotisserie chicken

Preheat your oven to 400F/200C.

First, peel and finely slice the shallots. Add to a small pot with enough fat to cover the bottom. Place over med-high heat until simmering, lower to med-low, and let go until the shallots are crisped up.

Break your cauliflower up into florets and spread in 1 layer on a baking sheet. Add the garlic cloves on one end – it’s ok if they are still in the paper skins. Drizzle everything with a generous hit of the fat you’re using and sprinkle with salt & pepper. Bake 20 minutes or so or until the shallots are done and the cauliflower is to your desired brownness.

While those two are working, make some curry-ish paste by frying the mustard and cumin seeds in 2 Tbsp. fat over medium-high heat in a small pan. When the seeds start to pop, add the garlic & ginger and turmeric. Stir quickly until the mixture is very fragrant. Set aside.

To serve, scoop out some cauliflower and top with pulled chicken if desired, a couple garlic cloves (take out of the skin), a Tablespoon or so of the shallot oil, some fried shallots, and a Tablespoon of the spice mixture.

Serves 2 – 3, depending on the size of your cauliflower and whether you’re including meat – would also be delicious with golden raisins and/or toasted nuts (I’m thinking sliced almonds, pine nuts or pistachios)