Made this with the chickpeas – yum. I might try less oil next time. Love the spices. From the always reliable “Modern Spice” by Monica Bhide.
1 head cauliflower, cut into small pieces (leaves/heavy part of stems removed)
1/4 cup sunflower oil
1.5 tbsp fennel chile dry rub (see below
1/2 tbsp coriander seeds, crushed
dash of salt, plus more to taste later
Preheat oven to 400.
Toss cauliflower with oil. Combine fennel rub with coriander and salt. Toss together with cauliflower.
Line veggies in a single layer on a baking sheet. Cook for 30 minutes, turning once.
1/4 cup fennel seeds
4 dried red chilis
1/2 tsp ground peppercorns
Monica recommends you toast your spices before grinding them. I lack a grinder and forgot to toast them, and just ground stuff together in a mortar and pestle. It was fine, but I am sure her flavors are developed more.
This is very versatile – I’ve used it for roast chicken, and today I added a pinch to a bunch of cucumbers marinated in red wine vinegar.