Blackened Cauliflower Recipe

Name: Blackened Cauliflower Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 large cauliflower heads; 4 tablespoons olive oil; 2 teaspoons sumac; 1 teaspoon sea salt; ¼ cup raisins; 1 tablespoon butter; 2 cloves garlic; 1 teaspoon fresh Rosemary; ⅓ cup panko; 1 tablespoon finely minced parsley; Parmesan or grana panado

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
202 kcal
Course
Side Dish
Cuisine
North American

Blackened Cauliflower Recipe

Iris Warren

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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.

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Ingredients

Servings

2 large cauliflower heads cut into florets
4 tablespoons olive oil
2 teaspoons sumac see notes
1 teaspoon sea salt
¼ cup raisins
1 tablespoon butter
2 cloves garlic very finely minced
1 teaspoon fresh Rosemary minced
⅓ cup panko
1 tablespoon finely minced parsley plus extra for garnish
Parmesan or grana panado to serve

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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.
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.

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.

Nutrition Information

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Serving 1 serving = 1/6 of the recipe Calories 202kcal (10%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 5mg (2%) Sodium 513mg (21%) Potassium 902mg (26%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 115IU (2%) Vitamin C 136mg (151%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 202 kcal

% Daily Value*

Serving	1 serving = 1/6 of the recipe
Calories	202kcal	10%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.1g	5%
Cholesterol	5mg	2%
Sodium	513mg	21%
Potassium	902mg	19%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	115IU	2%
Vitamin C	136mg	151%
Calcium	73mg	7%
Iron	2mg	11%