Sumac Roasted Cauliflower

  • Post by Kendall Parkinson
  • Oct 06, 2020

Vegetables during the pre-op stage don’t have to be boring. Roasting vegetables such as broccoli and cauliflower gives them a delicious char like flavour. If you haven’t tried this before, give it a go! I bet you’ll never go back to steamed cauliflower again.

If you are in the post-op stage, you may like to add a tin of drained and rinsed chickpeas partway through the cooking process and sprinkle some crumbled feta on top with the onions and coriander before serving.

  • Prep: 15 Minutes

Ingredients:

  • 1/4 red onion, thinly sliced
  • 1/4 cup red wine vinegar
  • 1 head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 1 heaped teaspoon sumac
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon ground cumin
  • Salt and pepper to taste
  • 1 small bunch fresh coriander, finely chopped

Method:

  1. Preheat the oven to 180 degrees celcius, fan bake
  2. Place the sliced onions in a small bowl and pour the vinegar on top, set aside
  3. Line an oven tray with baking paper and spread the florets out on top
  4. Drizzle the olive oil over the cauliflower, then sprinkle the spices on top and stir to combine
  5. Place the tray in the oven and cook for 30 minutes or until tender and starting to char.
  6. Remove the cauliflower from the oven and set aside
  7. Drain the onions, then sprinkle over the cauliflower along with the coriander

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Sumac Roasted Cauliflower