This blackened cauliflower is one of the best side dishes imaginable. The cauliflower is first roasted until golden and then topped with crispy herb and garlic panko and sweet, plump raisins.
Ingredients
2largecauliflower heads, cut into florets
4tablespoonsolive oil
2teaspoonssumac, see notes
1teaspoonsea salt
¼ cupraisins
1tablespoonbutter
2clovesgarlic, very finely minced
1teaspoonfresh rosemary, minced
⅓ cuppanko
1tablespoonfinely minced parsley, plus extra for garnish
Parmesan or grana panado, to serve
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Place the cauliflower florets in a large bowl then add the olive oil, sumac, and sea salt. Use your hands to toss everything together well.
Transfer the cauliflower to 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.
¼ cup raisins
Heat the butter over medium 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.
To assemble, layer the cauliflower, herbed panko, and raisins in a serving bowl and top with a sprinkle of parmesan cheese.
Parmesan or grana panado
Notes
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 them.Sumac adds a wonderful lemony taste to the cauliflower. If you don't have any on hand, squeeze a little lemon over the cauliflower after it comes out of the oven.