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Description
Blackening cauliflower brings out its best, giving it deep color and flavor. What results is a dish that is delicious enough that you’ll want to eat it on its own, but also great as part of something bigger, paired with salmon, tossed in a salad, or set atop a grain bowl. While blackening cauliflower may seem complicated, it’s not. The florets are tossed with rich spices (smoked paprika, garlic powder, onion powder, red-pepper flakes, thyme and sumac, if you like), then roasted at a high heat until the edges crisp up and darken. Double or triple this recipe and make it part of your meal prep; it keeps well for a few days in the refrigerator.
Ingredients
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1cauliflower head (about 2 pounds), core and leaves removed, head cut into 2-inch pieces 2tablespoons olive oil 1teaspoon smoked paprika 1teaspoon kosher salt 1teaspoon onion powder 1teaspoon garlic powder 1/2teaspoon red-pepper flakes 1/2teaspoon dried thyme 1/2teaspoon black pepper 1/2teaspoon sumac (optional)
Directions
Heat oven to 450 degrees. Place a rack in the center of the oven. Add cauliflower pieces to a large bowl with oil and all seasonings; mix together. Add the cauliflower florets to a 13-by-18-inch rimmed sheet pan in a single layer, spacing them out as much as possible. Bake on the center rack until deep golden brown and cooked through, 35 to 40 minutes, stirring halfway through, and serve.
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