Blackened Cauliflower with Garlic Panko

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

• 2 large cauliflower heads (cut into florets)
• 4 tablespoons olive oil
• 2 teaspoons sumac (see notes)
• 1 teaspoon sea salt
• 1/4 cup raisins
• 1 tablespoon butter
• 2 cloves garlic (very finely minced)
• 1 teaspoon fresh rosemary (minced)
• 1/3 cup panko
• 1 tablespoon finely minced parsley (plus extra for garnish)
• Parmesan or grana panado (to serve)

👨‍🍳 Instructions

1. 1Season cauliflower: Preheat your oven to 425 degrees Fahrenheit. 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.
2. 2bake cauliflower: Transfer the cauliflower to the prepared baking sheet. Bake in the oven for 30-40 minutes, or until the cauliflower is very brown.
3. 3simmer raisins: 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.
4. 4make herb panko: 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.
5. 5Serve: To assemble, layer the cauliflower, herbed panko, and raisins in a serving bowl and top with a sprinkle of parmesan cheese.