Delicious and quick vegetarian lunch or side dish
Pan roasted cauliflower with lemon, garlic, toasted pinenuts, currants, sumac, and feta
1 head Cauliflower, cut into florets
1/4 cup Olive oil
1 Lemon, zested and juiced
1 clove Garlic, thinly sliced
1/8 t Calabrian Chile flakes
2 T Pinenuts, toasted
2 T Currants
1/2 t Sumac
1/4 block Feta, crumbled
- Heat saute pan on high heat.
- Add oil and heat until almost smoking.
- Add cauliflower florets to the pan and brown on one side, turn and brown on other sides.
- Add garlic, salt and pepper
- Add chile flakes.
- Continue to cook until cauliflower starts to soften.
- Add pinenuts and currants.
- Add lemon juice and zest.
- When the cauliflower is tender, add the sumac and feta.
- Toss to combine.
This makes a great side dish or main dish for lunch. If you omit the feta it is still delicious and makes this vegan. The combination of lemon, garlic, chile, and sumac is delicious. I hope that you try this easy and delicious dish!
Happy Eating
Chef Sean Gallagher
