Cauliflower Yia Yia

At Lula there is Pasta Yia Yia. Bucatini with moroccan cinnamon, feta, garlic, and browned butter.

It is perfect restaurant food. But at home, I have a [slight] need for vegetables. Something lacking from that buttered pasta, unless you count fried garlic. And honestly, some days, I might. Like Reagan, I can occasionally get lazy about health.

Thankfully, there's no need to loosen our standards in this case. Cauliflower is great here. Really great here. Initially, I thought of it because it shares a shade (or lack of one) with the pasta. Though then I went and bought this purple variety. Anyway, cauliflower goes great with the cinnamon, garlic, feta, and butter. I love savory cinnamon.

1 head cauliflower, cut into small florets
6 cloves garlic, sliced thinly
1 tablespoon olive oil
2 tablespoons butter, cut into small pieces
1 teaspoon cinnamon
salt
1 tablespoon feta per serving

Preheat your oven to 425° F.

Combine the cauliflower and garlic in a medium-sized roasting pan. Toss with olive oil, then with the butter pieces. Sprinkle with cinnamon and salt to taste. Toss once more to integrate all.

Roast until the cauliflower is tender but still slightly crisp, about 20 minutes. Serve over rice (or pasta...) with crumbled feta.

nb. I love roasted cauliflower, but that method does lend a drier final dish. If you wanted a saucier dish, try sauteing all this together. And using more butter!