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)
- Preheat oven to 400 degrees Fahrenheit.
- 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.
- 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.
- While the cauliflower is roasting, prepare the chimichurri. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings as necessary.
- Place currants in a small bowl and cover with boiling water to rehydrate them. Let sit for at least 5 minutes before draining.
- 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!