Happy Monday everyone!
This is the beginning of a very exciting week for us. In about 24 hours, we’ll be on our way to the airport to pick up our parents! They will be staying with us for 3 weeks, which means, once again, we’ll be able to watch our mom work her magic in the kitchen. We already “warned” her that she wasn’t coming here on a vacation… she’s coming here to work! And she didn’t seem to mind at all. Actually, she was really excited to have a chance to be “on the internet” again. She was also really excited about joining us at our Healthy Eating Cooking Class Series we’ll be starting at The American Table next week. “I’ll be your sous-chef, she said. You gotta love it…
So to get this week started, here’s a dish that sort of reminds us of her. It’s our own version of her the roasted cauliflower she used to make when we were kids. She would serve it with “Mjadra” (rice and lentils) which goes really well with our version too. A complete, balanced meal for your Meatless Monday.
Enjoy!
Vicky & Ruth
What is sumac?
It is a tangy lemony tasting spice red spice made from grinding the berries of the non-poisonous sumac plant. Sumac is becoming very popular with chefs and home cooks in the US. It can be used to flavor soups like our Cauliflower soup with sumac oil, to bring sweet potato fries to the next level, and to add even more flavor to our fattoush salad.
- Total Time: 1 hour 20 mins
Description
Sweet roasted cauliflower steaks with a unique tangy sumac flavor and great crunch from pomegranate arils.
Ingredients
- 1 large cauliflower, cut into approximately 1inch slices
- ¼ cup extra virgin olive oil
- ¾ tsp salt
- 3 tsp sumac
- 1 cup pomegranate seeds
- 1 lemon
Instructions
- Preheat oven to 375F.
- Line a baking sheet with parchment paper
- Brush both sides of each cauliflower steak with olive oil and sprinkle both sides with salt
- Place cauliflower slices on lined baking sheet and sprinkle with sumac
- Bake at 375F for an hour to an hour and 15 minutes, until tender.
- Top with pomegranate seeds and a squeeze of fresh lemon right before serving
- Prep Time: 5 mins
- Cook Time: 1 hour 15 mins
Slice the cauliflower into approximately 1 inch pieces or "steaks"
Sprinkle sumac on top right before roasting. Its lemony flavor compliments the cauliflower beautifully!
ENJOY! From May I have that recipe
therealhappyhomemaker
I did not know sumac was a spice. It grows wild here and can be found almost anywhere. I have a friend who collects sumac honey from his bees, but had no idea that you could grind it for a spice. May have to try this sometime this fall after the sumac berries ripen and dry a little. Thanks for sharing.
mayihavethatrecipe
It is so cool that you can find Sumac everywhere! Where do you live? Sumac honey that sounds really interesting, I bet the flavor is really unique. Sumac is often used in Middle Eastern recipes it adds a great tanginess... We are glad you enjoyed the recipe.
therealhappyhomemaker (aka, Debbie Gates)
I live in Pennsylvania, in the Appalachain Mountain range, it grows wild throughout the area, actually it's consdered a weed here because there is so much of it. If you ever want some berries drop me a line and I'll gather some up for you in the Fall. Sumac honey is very dark, like molasses and has a very strong flavor. It can be used in much the same way as molasses, only the honey is sweeter so it takes less. I use it in my herbal teas and on french toast. It's quite lovely.
mayihavethatrecipe
That is so interesting, thank you so much for the information. I only knew sumac as a spice to add to savory dishes. I love to learn about new things.
Jenny @ BAKE
These look delicious! I love the little pops of colour from the pomegranate!
Vicky & Ruth
Thanks!! We love the crunch and sweetness it adds to it too! 🙂
Abbe@This is How I Cook
Crazy-but I really liked the way you sliced the caulifower. And sumac is a great touch.
Vicky & Ruth
Thank you very much! We are so glad you enjoyed it!
Rhonda
What a wonderful pairing of roasted cauliflower, sumac and pommengrantes.
Not only does it taste wonderful it looks beautiful also. Served it with a squeeze of Meyer lemons.
Thank you very much.
Found it easier if some of the core remained and btw the leaves are edible.
Vicky & Ruth
We are so glad that you enjoyed it! We love making food that tastes and looks good 🙂