• 1 large head of cauliflower, trimmed
• 4 tbsp olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• 1 (8 ounce) block feta in brine, cut into 1/4-inch slices
• 1/4 cup all purpose flour
• 1/2 tsp sesame seeds
• Juice of 1/2 lemon
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup cilantro leaves and stems, chopped

Substitutions:

• Cauliflower—> potatoes, romanesco, sweet potatoes. Broccoli is not a good sub here, it cooks much faster.
• Olive oil—> whatever your favorite cooking oil is.
• Garlic powder—> 1 fresh garlic clove, grated, stirred in with the lemon juice, and tossed onto the cauliflower after roasting
• Dried thyme—> 1 tablespoon fresh thyme or rosemary leaves. 1/2 teaspoon dried oregano, rosemary, or dill.
• Smoked paprika—> I LOVE smoked paprika. Get some. But in the meantime, you can use cumin or chili powder instead for some kick.
• Feta—> you can use halloumi here, but don’t dredge it in flour. Just sear it as is!
• Sesame seeds—> Everything But The Bagel Seasoning!!! Or poppy seeds. Or just omit!
• Lemon juice—> 1 tablespoon white balsamic, champagne vinegar, or apple cider vinegar.
• Mint and cilantro—> any fresh, tender herb is wonderful here. Or arugula! Or just serve the cauliflower and feta and call it a day.