Blackened Cauliflower with Rosemary Garlic Panko
This blackened cauliflower is one of the best side dishes you could imagine. The cauliflower is roasted until it's very dark then topped with crispy herbed panko and sweet, plump raisins.
I've been promising this blackened cauliflower for over a month now. My handsome man's aunt (hi Chris!) emailed me for the recipe back in early December. My response went something like, “Sure, I'll have it up on the blog next week!” Aaaaand … now it's mid-January. I'm so great at time management. (insert eye roll?)
Today is all about this blackened cauliflower.
I know it's supposed to be a side dish, but if you put a giant plate of this in front of me and tell me it's dinner, I'll probably jump up and kiss you.
What happens to the cauliflower when it spends enough time in a hot oven to become dark brown is nothing short of dreamy. It takes on a rich, nutty flavor that makes me swoon.
Then there's the herbed panko. It's salty, crispy and full of flavor. Somehow it even manages to taste buttery, even though it's toasted in good for you olive oil.
I'm going to keep this short and sweet today. You guys, please (please!) go make this blackened cauliflower.
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More Delicious Side Dishes
- Spicy Honey Roasted Carrots
- Garlic Herb Carrot Fries
- Cheesy Irish Cheddar Cauliflower
- Baked General Tso's Cauliflower
- Garlic Brown Butter Mashed Cauliflower
Blackened Cauliflower with Rosemary Garlic Panko
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 lb cauliflower, cut into florets
- 3 teaspoons olive oil, divided
- 1 teaspoon sumac, optional
- Sea salt, to taste
- ¼ cup golden or sultana raisins
- ½ teaspoon fresh rosemary, minced
- 1 clove garlic, very finely minced
- ½ cup panko
- 1 tablespoon finely minced parsley, plus extra for garnish
- Optional: a small sprinkle of freshly grated parmesan or grana panado
Instructions
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
- Place the cauliflower florets in a large bowl and pour in 2 teaspoons of the olive oil, the sumac, and a good pinch (or two!) of sea salt. Use your hands to toss everything together well and then pour the cauliflower out onto the prepared baking sheet. Bake in the oven for 30-40 minutes, or until the cauliflower is very brown.2 lb cauliflower, 1 teaspoon sumac
- While the cauliflower is roasting, prepare the panko and raisins. Place the raisins in a small pot and cover them with 1″ of water. Bring the pot to a boil then reduce the heat and let it simmer for 10 minutes. Drain and set aside.¼ cup golden or sultana raisins
- Heat the remaining teaspoon of olive oil over medium-high heat in a small frying pan. Add the garlic and rosemary and cook for 30 seconds. Add the panko and mix everything together well. Continue to cook, stirring occasionally, until the panko is light brown. Stir in the finely minced parsley and a pinch of sea salt.½ teaspoon fresh rosemary, 1 clove garlic, ½ cup panko, 1 tablespoon finely minced parsley
- To assemble, place the cauliflower on a serving platter and sprinkle the panko, raisins, and parsley over the top. Add an extra pinch of sumac for color, if you'd like.Optional: a small sprinkle of freshly grated parmesan or grana panado
I made this last night and it was incredible! the flavor was outstanding. Thank you for the great recipe!
Yeah, I could totally eat this by myself 😉 It sounds delicious Kristen, cannot wait to make it!
Thank you!! 🙂
LOVE roast cauliflower. Best way to prepare it, IMO. You’ve really raised the bar with this recipe, though — you’ve added so much flavor! Really good stuff — thanks.
It’s so good, right? I could seriously eat roasted cauliflower every day. 🙂
This sounds wonderful. I love roasted cauliflower, a big favorite in our home., and the rest sounds really tasty. By the way, I just made your rosted veggie’s with the satay sauce last night (used peant butter rather than almon butter this time). That was great! I’ve tried being vegetarian or vegan, but get bored. Not with things like that though, so flavorful.
I’m so happy to hear you liked the roasted veggie dinner! That’s one of my fav easy dinners. I’ll often switch the almond butter for peanut, too. 🙂
The raisins and the sumac…that’s perfect!! Love cauliflower and I’m also recently obsessed with Romanesco! It’s so sweet (or maybe it’s just me!)
I bought Romanesco this summer and loved it. They’re so ridiculously pretty!