Roasted Cauliflower with Pine Nut and Breadcrumb Topping
Transport your tastebuds to the Mediterranean coast with this savory skillet-roasted cauliflower, punctuated by the citrusy spice of sumac. Golden florets caramelize beautifully under olive oil and sea salt, then receive a textural punch from the additions of toasted pine nuts and breadcrumbs. Tart and plump raisins provide bursts of sweetness to round out each bite along with subtle notes of rosemary. A bright squeeze of lemon and shower of sharp pecorino cheese before serving adds the perfect finishing contrast to this dynamic vegetable side.
With its crisp yet tender cauliflower nestled in well-balanced Middle Eastern seasonings and garnishes, it promises layers of flavor in one wholesome dish. A simple preparation, but an elegantly composed and shareable meal for family or guests craving something fresh from the oven. Expand your culinary horizons with this taste of coastal cuisine.
- 1 head cauliflower, florets cut into small pieces (about 6 cups)
- 4 tbsp olive oil, divided
- 1 tsp salt
- Pine nuts (1/4 cup)
- Breadcrumbs (1/4 cup)
- Parsley, chopped, divided
- Black pepper
- Raisins, chopped
- Pecorino cheese (exclude for vegetarian dish)
Nutritional Information (Approx)
- 296 calories per serve
- 11g net carbs
- 25g fat
- 8g protein
- Chop cauliflower florets into small pieces. You can chop up stems too if desired.
- In a large skillet over medium-high heat, heat 2 tbsp olive oil. Add cauliflower, salt, rosemary and sumac. Sauté for 8-10 minutes., stirring occasionally.
- Roast cauliflower in a 375°F oven for 15 minutes until caramelized.
- While cauliflower is roasting, chop parsley and prepare any other garnishes/toppings as desired.
- In a small skillet over medium heat, add 2 tbsp olive oil. Toast pine nuts until golden brown and set aside. Toast breadcrumbs until crispy in same pan, then season with salt and pepper. Toss in half the parsley.
- When cauliflower is done, season to taste with salt and pepper if needed. Toss in toasted pine nuts, raisins and remaining parsley.
- Drizzle cauliflower with a squeeze of lemon juice or a bit of good olive oil (or both per taste preferences).
- Serve cauliflower topped with toasted breadcrumbs and pecorino cheese.