Roasting cauliflower brings out an inherent nuttiness that blends really well with the garam masala, pine nuts, and briny capers. Adding crumbled feta at the end is optional if you’re vegan- but it bumps up the flavor and rounds the whole dish out in the end.
1 head cauliflower
2 tablespoons olive oil
¼ teaspoon tumeric
¼ teaspoon ground ginger
¼ teaspoon garlic powder
½ teaspoon garam masala
¼ cup pine nuts
¼ cup capers, drained
3 ounces crumbled feta (about ⅓ cup)
Preheat the oven to 350*F.
Remove the stem from the cauliflower with a sharp knife, and break the head up into small bite-sized florets.
In a large bowl, combine the cauliflower, oil, seasonings, pine nuts, and capers. Use tongs or your hands to toss and mix until everything is coated with the seasoning.
Spread on a sheet pan in an even layer.
Place the pan in the oven and roast 10-12 minutes, until the pine nuts have turned a toasty brown color and the cauliflower has softened.
Remove from the oven and sprinkle the crumbled feta in an even layer on top.