baked cauliflower and cilantro salad

I know I haven't posted in a super long time, but I was studying. Good excuse...right?

This Cauliflower Salad is for people who like toasty oven-y goodness, so basically, anyone. I swear that even Cauliflower-haters could be turned by this salad. The Cauliflower becomes more a vehicle for a baked, salty, and sumac-y flavor than your bland and mealy enemy. The small little cauliflower buds break off and get toasted, becoming like breadcrumbs. This salad is really really good. You have been warned.  

Baked Cauliflower and Cilantro Salad

Now that I'm finally writing down this recipe, you could throw in some toasted sesame seeds at the final step.

Yield: 2 hungry people or an Ella 

1/2 medium sized head of cauliflower 

1/2 teaspoon sumac

1 teaspoon salt

freshly ground black pepper to taste

3 Tablespoon olive oil 

1 cup cilantro, roughly chopped 

Preheat oven to 350 degrees. 

Slice up cauliflower in lengthwise slices and break into small "trees". Be carefully not to break down the cauliflower too much, because you want a variety of more meaty bits for flavor and small bits for crispiness. 

In a medium bowl, toss the cauliflower with sumac, salt, pepper, and olive oil. Spread out on an oiled baking sheet and bake for 20-25 minutes or until browned and sizzling. 

Immediately toss with chopped cilantro and salt to taste. Serve immediately or just eat the whole bowl yourself like me.