This summer, thanks to my partner (a former chef, what luck!) I discovered the magic that is cauliflower substitution. Cauliflower easily subs for rice and potatoes in a wide range of recipes and is easier on my stomach than those starchy staples. Plus, cauliflower has many health benefits and, when cooked correctly, does not have the smell and taste we deemed disgusting as kids. My finicky steak and potatoes baby boomer father saw me making cauliflower dishes for dinner and requested - without my asking - to try some. He soon asked for a second serving. This recipe is a tasty take on roasted potatoes and works well as a side dish or, for me, a small lunch after a big breakfast. Months ago I'd used sumac with molasses and pecans for a salad and finally found another use for this tart spice. The rosemary oil adds depth and the sumac nuance to an if-it-were-potatoes-it'd-typically-be-at-a-brunch-or-dinner food. Enjoy!
[A side note: I accidentally burned myself while making this recipe and heard from fellow chefs that a good dab of mustard on the burn eases the pain and prevents a bad burn. And I can see a good dab of Dijon being added to the oil and sumac mixture giving this recipe an added kick, if you're in the mood for experimenting!] —lydiaencyclopda
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