When people ask, “What’s you favorite ingredient to cook with?”
One minute, I’ll be into fresh bay leaves or mangoes, and then suddenly our relationship is completely over (it’s not you, it’s me!). Then, I’ll dabble around in the next thing. Like a child who outgrows a toy, I tend to play favorites and only revisit when the mood strikes.
As of late, there’s been a constant in my cooking repertoire that I’m excited to tell you about: sumac.
Burnt crimson in color, sumac is a Middle Eastern spice with a distinct earthy aroma.
- 1 head of cauliflower, broken into florets
- drizzle of olive oil
- 2 heaped tbsp sumac
- dash of garlic powder, to taste