Sumac Roasted Cauliflower

Give it up for cauliflower, the most versatile vegetable! Hey-yo!

There’s no easier recipe, I promise you that. This whole-roasted cauliflower head is simple to prepare but complex on the palate! It’s vibe is very Middle Eastern – sumac, currants, pomegranates, pistachios. It’s visually stunning and a perfect side to go along with the rest of your dinner.

To prepare, combine the sumac, salt and olive oil, and pour over the cauliflower. Roast in a dutch oven (click here to see the one I use) for about 40 minutes until it is tender. Drizzle with the zingy-est chimichurri and top with all the fixings. Chef’s kiss!

Sumac Roasted Cauliflower

Serving size: 4-5 people

Prep time: 10 minutes

Cook time: 40 minutes


  • 1 medium head of cauliflower
  • 1/2 cup olive oil
  • 1 tsp sumac
  • 1/2 tsp salt
  • 1/4 cup pomegranate arils, for topping
  • 1/4 cup pistachios, shelled and chopped, for topping
  • 1/4 cup feta cheese, for topping
  • 2 tbsp dried currants, for topping

For the Chimichurri Sauce:

  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar (or less if you don’t want it as tangy)
  • 2 cups packed fresh herbs (I use basil, cilantro and parsley)
  • 1-2 cloves of garlic
  • pinch of salt
  • pinch of red pepper flakes (optional)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Remove the leaves of the cauliflower, rinse the head well and pat completely dry. Cut off the bottom part of the stem to make the cauliflower level and have a flat surface to sit on.
  3. In a small bowl, combine the olive oil, sumac and salt. Place the cauliflower head upside down into a dutch oven. Pour 1/2 of the olive oil mixture onto the bottom and allow it to drip down into the crevices of the cauliflower. Turn over and pour the rest on the top, using a pastry brush to help coat the sides. Put the lid on and then place in the oven to roast for 40 minutes or until fork-tender. Cook time depends on the size of your cauliflower.
  4. While the cauliflower is roasting, prepare the chimichurri. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings as necessary.
  5. Place currants in a small bowl and cover with boiling water to rehydrate them. Let sit for at least 5 minutes before draining.
  6. Transfer the cooked cauliflower to a serving platter. Drizzle with the chimichurri and top with the pomegranate arils, pistachios, currants and crumbled feta cheese. Serve immediately!

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