Blackened Cauliflower

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Blackened Cauliflower

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.

Rating

Ingredients

  • 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)
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 8 gramsCalories: 125Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 541 milligramsSugar: 5 gramsFiber: 5 gramsCarbohydrate: 13 gramsProtein: 5 grams

Source: https://cooking.nytimes.com/recipes/1024084-blackened-cauliflower