This blackened cauliflower is one of the best side dishes. It’s roasted until it’s very dark then topped with crispy herbed panko and juicy raisins. You will LOVE it.
- 2 lbs. cauliflower, cut into florets (from 1 large head of cauliflower)
- 3 teaspoons olive oil, divided
- 1 teaspoon sumac (optional)
- Sea salt
- 1/4 cup golden or sultana raisins
- 1/2 teaspoon fresh rosemary, minced
- 1 garlic clove, very finely minced
- 1/2 cup panko
- 1 tablespoon finely minced parsley, plus extra for garnish
- Optional: a small sprinkle of freshly grated parmesan or grana panado
- Preheat your oven to 420 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!) or 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.
- 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.
- 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.
- Place the cauliflower on a serving platter and sprinkle the panko, raisins and parsley over the top. Add an extra pinch of sumac for colour, if you’d like.
Both the panko and raisins can be made up to 2 days in advance. Store the panko in a sealed container in your pantry and the raisins in your fridge. Allow the raisins to come to room temperature before using.