5.0 from 75 votes
Blackened Cauliflower Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 202 kcal
Course:
Side Dish
Cuisine:
North American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.