It’s been about three years now that I’ve been making Bon Appetit’s parmesan-roasted cauliflower, a recipe Molly Wizenberg wrote about on her blog and described as a “go-to”. Heres the gist: cauliflower florets, a sliced onion, and a few unpeeled garlic cloves dressed with olive oil and a few thyme sprigs roast for 40 minutes on a sheet pan, where they caramelize before they meet a showering of salty, grated parmesan. The combination of sweet and salty, as you can imagine, is incredibly delicious.
For years I never strayed from the recipe — why mess with a good thing? — but recently I’ve been using it as a jumping-off point for sheet pan suppers. This latest version, inspired by spices typically used in shawarma, calls for toasted cumin and coriander seeds, smoked paprika, and cayenne. You can read more about this recipe’s genesis here, or you can get right to it: Sheet Pan Chicken and Cauliflower “Shawarma”
I love these mini naan: