We love serving healthy cauliflower as a dinner side dish. If you also love cauliflower, make sure to try our Italian roasted cauliflower and golden roasted turmeric cauliflower. What happens to the cauliflower when it spends enough time in a hot oven to become dark brown is nothing short of dreamy. It takes on a rich, nutty flavor that is hard to resist. And once it’s covered in salty, crispy, buttery breadcrumbs it takes it to a whole new level. And while this blackened cauliflower recipe might seem complicated, it’s really quite simple. To make it, we season and roast cauliflower. And when the cauliflower is in the oven, we boil raisins to plump them up and toast panko in garlic butter. Then we layer all the pieces together in a serving bowl before bringing it to the table. Easy! Cauliflower + olive oil + sumac + salt – We use two large heads of cauliflower and toss them in a generous amount of olive oil and lemony-tasting sumac.
Raisins – sultanas or golden raisins are wonderful, but any type of raisins will work.
Butter + garlic + rosemary + parsley – These four give tons of flavor to the panko.
Panko – these Japanese-style breadcrumbs are extra crispy and widely available. You can use regular breadcrumbs if you have them on hand.
Parmesan or grana padano – just a sprinkle of salty cheese to finish the dish.
This is one side that goes well with nearly every main dish. We love it with simple baked chicken or juicy pork chops. It’s also lovely next to lemon garlic fish or a fancier chicken dish like chicken provençal.
Most of the time when we serve blackened cauliflower we’ll treat it like a starchy side and enjoy it in place of potatoes or rice. Add a spring mix salad to the table and dinner is ready!
Did you make this?
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