Originally Posted by
exerda
Speaking of cauliflower, a few days back we changed up the spices we roast it with. Usually, I go with cumin and fennel seeds and salt/pepper. This time, I went with Sichuan peppers and star anise (both freshly ground of course)... Some of the best I've tasted when all was said and done.
I asked my wife to pick up some cauliflower at the store this morning, and like the idea of cumin and fennel seeds. But being from Chicago, I automatically link fennel seeds and sausage (even though I love fennel bulb roasted or in salads), so haven't tried this before. Are you grinding the seeds or using whole? How much do you use per head?
Sorry for asking a bunch of questions here, but in your picture with the new spice mix is that onion or fennel bulb along side the cauliflower?
Always looking for new cauliflower ideas!