Ingredients
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1/4 cup olive oil
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1 small head of cauliflower, cored and broken/chopped into florets
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2 1/2 teaspoon sumac
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1/2 teaspoon salt
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about 2 tablespoons olive oil
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season with black pepper
Directions
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1
Done
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Preheat oven to 425F. |
|
2
Done
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In a large bowl, add all the ingredients aside from black pepper, and toss well so that all the cauliflower is well coated. |
|
3
Done
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Pour the mixture out on a large baking dish trying to keep pieces in one layer. The farther apart the florets, the better they cook. |
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4
Done
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Roast for 15 minutes, toss, and then roast another 20 minutes. You can broil for the last few minutes to create more of a crispy texture, or charred. |
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5
Done
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Grind the black pepper over and serve hot or a room temperature. |
