What is Sumac?
Sumac comes from ground dried berries that grow on sumac shrubs in Sicily, Turkey, North Africa, Iran, Afghanistan and elsewhere. According to Penzys Spices, Sumac (Rhus coriaria) was used for its sour flavor before the arrival of lemons in Europe by the ancient Romans. Today, you'll find sumac used in Arabic spice blends such as Za'atar or as a tabletop Middle Eastern condiment. Sumac taste has a slightly bitter/sour flavor, but is much less acidic and not anywhere near as tart as lemon.
1 small head fresh cauliflower
1 tablespoon sumac
1/2 teaspoon dried thyme leaves
3 tablespoons olive oil
2 tablespoons Parmesan cheese
salt and fresh ground black pepper to taste
Putting it all together
preheat oven to 350°F
Chop cauliflower into bite size pieces. Rinse in strainer; air dry. In a large bowl: toss with olive oil, grated cheese and spices. Spread in a baking dish and bake to desired tenderness. We bake it uncovered for at least 20 minutes before loosely covering with foil and continued roasting until tender. For a complete meal, serve as a side vegetable along with lean protein and whole grain.
Note: some sumac spices may have salt mixed in, even if it is not on the label; taste it and use your judgement. We use sumac from Palestine; it sure tastes like it has salt mixed in. Additional salt is usually NOT necessary, especially if using Parmesan cheese.
Eating Healthy with Cruciferous Vegetables
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