Roasted Cauliflower With Sumac And Rosemary Oil – a delicious recipe with cauliflower, rosemary oil, lemon juice, sumac, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Fill a saucepan about halfway with water and set to boil (for those who want their cauliflower to have a firm crunch, you can likely skip this step but I did not try it). Preheat oven to 400 degrees.
2
Boil: Quickly wash the cauliflower head and cut off any brown spots. On a cutting board with a good knife, cut the cauliflower curds (aka florets) off of the head. Place in boiling water for about five minutes. Drain well. [Another option for this step is to steam the cauliflower.]
3
While the curds are boiling, in a medium-size bowl, combine 1 tablespoon rosemary oil with sumac, garlic, salt, and pepper. Add curds to this mixture and coat well.
4
Place the coated curds in a cast-iron skillet or saute pan and over low to medium heat, cook for five minutes, stirring often.
5
If desired, top with parmesan cheese to serve.
20
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 - 1 head of cauliflower, 1 tablespoon rosemary oil plus more for roasting dish, 1 - 1 1/2 teaspoons lemon juice, 1 tablespoon sumac, and more.
Yes, Roasted Cauliflower With Sumac And Rosemary Oil falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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