Cauliflower is far from being a boring vegetable when cooked the right way. While there are many methods to prepare cauliflower, roasting is arguably the best way to enhance its flavor. The Maillard reaction, a chemical process that occurs when amino acids and sugars react to high heat, transforms cauliflower into a rich and caramelized delight. Chef Ann Ziata recommends roasting cauliflower for a crispy finish and beautiful browning.
To prepare cauliflower for roasting, ensure it is thoroughly cleaned and properly cut into even-sized florets. For cauliflower steaks, trim the excess stem and slice the head into steaks of desired thickness. When roasting, spread the cauliflower on a baking sheet in a single layer to allow for even cooking and charring. Roast in a preheated oven for about 15-20 minutes at 375°F or longer if cooking an entire head of cauliflower.
While a drizzle of olive oil is a classic choice, cauliflower can be seasoned with a variety of ingredients like chilis, garlic, ginger, and spices such as cumin, turmeric, and smoked paprika. Chef Ziata recommends a sumac-roasted cauliflower with chermoula sauce for a flavorful twist. Serve this dish for a delicious and nutritious meal.
Try out this sumac-roasted cauliflower with chermoula recipe for a flavorful and satisfying experience. Preheat the oven, toss the cauliflower with olive oil, sumac, salt, and pepper, and roast until golden and crispy. In the meantime, prepare the chermoula sauce by blending cumin, coriander, garlic, parsley, cilantro, lemon zest, olive oil, and lemon juice. Serve the sauce over the roasted cauliflower for a delightful meal.
