This blackened cauliflower is one of the best side dishes imaginable. The cauliflower is first roasted until golden and then topped with crispy herb and garlic panko and sweet, plump raisins.
This blackened cauliflower has been a long-time favorite around here. The combination of dark-roasted cauliflower with garlicky crispy panko bits and sweet, juicy raisins wins every time.
When cauliflower spends enough time in a hot oven, turning dark and deeply golden, it becomes something truly special. The florets take on a rich, nutty flavor with crisp edges and tender centers, and once they’re finished with salty, buttery breadcrumbs, the whole dish feels completely irresistible.
While this blackened cauliflower might look a little involved, it’s actually very straightforward. I roast the cauliflower with plenty of olive oil, salt, and lemony sumac until it’s deeply browned. While it’s in the oven, raisins get a quick simmer to plump them up, and panko is toasted in butter with garlic, rosemary, and parsley until crisp and fragrant. Everything comes together in one bowl right before serving.
The contrast is what makes this dish shine: earthy roasted cauliflower, sweet bursts of raisins, and crunchy panko with just a shower of parmesan or grana padano on top. It’s simple, bold, and the kind of side dish that tends to steal the spotlight once it hits the table.
What to serve with blackened cauliflower
This is one side that goes well with nearly every main dish. I love it with simple baked chicken or juicy pork chops . It’s also lovely next to lemon garlic fish .
Most of the time when I’ll serve blackened cauliflower I treat it like a starchy side and enjoy it in place of potatoes or rice. Add a spring mix salad to the table and dinner is ready!
Blackened Cauliflower with Garlic Panko
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Ingredients
- ▢ 2 large cauliflower heads (cut into florets)
- ▢ 4 tablespoons olive oil
- ▢ 2 teaspoons sumac (see notes)
- ▢ 1 teaspoon sea salt
- ▢ ¼ cup raisins
- ▢ 1 tablespoon butter
- ▢ 2 cloves garlic (very finely minced)
- ▢ 1 teaspoon fresh rosemary (minced)
- ▢ ⅓ cup panko
- ▢ 1 tablespoon finely minced parsley (plus extra for garnish)
- ▢ Parmesan or grana panado (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the cauliflower florets in a large bowl then add the olive oil, sumac, and sea salt. Use your hands to toss everything together well. 2 large cauliflower heads, 2 teaspoons sumac, 1 teaspoon sea salt, 4 tablespoons olive oil
- Transfer the cauliflower to the prepared baking sheet. Bake in the oven for 30-40 minutes, or until the cauliflower is very brown.
- While the cauliflower is roasting, prepare the panko and raisins. Place the raisins in a small pot and cover them with 1″ of water. Bring the pot to a boil then reduce the heat and let it simmer for 10 minutes. Drain and set aside. ¼ cup raisins
- Heat the butter over medium heat in a small frying pan. Add the garlic and rosemary and cook for 30 seconds. Add the panko and mix everything together well. Continue to cook, stirring occasionally, until the panko is light brown. Stir in the finely minced parsley and a pinch of sea salt. 2 cloves garlic, 1 teaspoon fresh rosemary, ⅓ cup panko, 1 tablespoon finely minced parsley, 1 tablespoon butter
- To assemble, layer the cauliflower, herbed panko, and raisins in a serving bowl and top with a sprinkle of parmesan cheese. Parmesan or grana panado
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Blackened Cauliflower with Garlic Panko
Ingredients
- 2 large cauliflower heads , cut into florets
- 4 tablespoons olive oil
- 2 teaspoons sumac , see notes
- 1 teaspoon sea salt
- ¼ cup raisins
- 1 tablespoon butter
- 2 cloves garlic , very finely minced
- 1 teaspoon fresh rosemary , minced
- ⅓ cup panko
- 1 tablespoon finely minced parsley , plus extra for garnish
- Parmesan or grana panado , to serve
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the cauliflower florets in a large bowl then add the olive oil, sumac, and sea salt. Use your hands to toss everything together well. 2 large cauliflower heads, 2 teaspoons sumac, 1 teaspoon sea salt, 4 tablespoons olive oil
- Transfer the cauliflower to the prepared baking sheet. Bake in the oven for 30-40 minutes, or until the cauliflower is very brown.
- While the cauliflower is roasting, prepare the panko and raisins. Place the raisins in a small pot and cover them with 1" of water. Bring the pot to a boil then reduce the heat and let it simmer for 10 minutes. Drain and set aside. ¼ cup raisins
- Heat the butter over medium heat in a small frying pan. Add the garlic and rosemary and cook for 30 seconds. Add the panko and mix everything together well. Continue to cook, stirring occasionally, until the panko is light brown. Stir in the finely minced parsley and a pinch of sea salt. 2 cloves garlic, 1 teaspoon fresh rosemary, ⅓ cup panko, 1 tablespoon finely minced parsley, 1 tablespoon butter
- To assemble, layer the cauliflower, herbed panko, and raisins in a serving bowl and top with a sprinkle of parmesan cheese. Parmesan or grana panado
