Roasted Cauliflower With Sumac And Rosemary Oil

• 3/4 - 1 head of cauliflower
• 1 tablespoon rosemary oil plus more for roasting dish
• 1 - 1 1/2 teaspoons lemon juice
• 1 tablespoon sumac
• 3 cloves garlic, minced
• salt to taste
• pepper to taste
• grated parmesan (optional)

1. Fill a saucepan about halfway with water and set to boil (for those who want their cauliflower to have a firm crunch, you can likely skip this step but I did not try it). Preheat oven to 400 degrees.
2. Boil: Quickly wash the cauliflower head and cut off any brown spots. On a cutting board with a good knife, cut the cauliflower curds (aka florets) off of the head. Place in boiling water for about five minutes. Drain well. Another option for this step is to steam the cauliflower.
3. While the curds are boiling, in a medium-size bowl, combine 1 tablespoon rosemary oil with sumac, garlic, salt, and pepper. Add curds to this mixture and coat well.
4. Place the coated curds in a cast-iron skillet or saute pan and over low to medium heat, cook for five minutes, stirring often.
5. If desired, top with parmesan cheese to serve.

cauliflower, rosemary oil, lemon juice, sumac, garlic, salt, pepper, parmesan

Taken from food52.com/recipes/23180-roasted-cauliflower-with-sumac-and-rosemary-oil (may not work)