Blackened Cauliflower Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
202 kcal
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Course
Side Dish
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Cuisine
North American
Blackened Cauliflower Recipe
Description
Blackened Cauliflower is prepared by coating large cauliflower florets with olive oil, sumac, and sea salt before roasting at a high temperature until deeply browned and caramelized. The sumac adds a subtle lemony tang that brightens the cauliflower's earthy flavor. A mixture of garlic, rosemary, browned butter, and toasted panko with finely chopped parsley is prepared on the stovetop, adding a fragrant, crunchy texture. Simmered raisins provide a chewy sweetness that contrasts with the herbed panko and roasted cauliflower. The dish is served layered with all components and garnished with parmesan cheese to add a salty, nutty finish.
The roasting process gives the cauliflower tender insides with crisp edges, while the panko crumb offers a savory crunch with herbal notes. Raisins soften through simmering, complementing the umami of parmesan. This recipe balances sweet, sour, and savory elements in an appealing texture contrast. The panko and raisins can be prepared up to two days in advance for convenience. Sumac may be substituted with a squeeze of lemon juice after roasting for a similar citrus flavor.
Ingredients
- 2 large cauliflower cut into florets, heads
- 4 tablespoons olive oil
- 2 teaspoons sumac see notes
- 1 teaspoon salt sea salt
- ¼ cup raisins
- 1 tablespoon butter
- 2 cloves garlic very finely minced
- 1 teaspoon rosemary minced, fresh
- ⅓ cup panko
- 1 tablespoon parsley plus extra for garnish, finely minced
- Parmesan Cheese to serve, or grana padano
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
- Prepare the panko crumb and soaked raisins up to two days before assembling for easier meal prep.
- Store raisins in the refrigerator and allow them to reach room temperature before use.
- If sumac is unavailable, a fresh squeeze of lemon over the roasted cauliflower adds a similar bright tartness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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