Roasted Cauliflower With Tahini & Sumac

This Roasted Cauliflower with Tahini & Sumac highlights the adaptability of cauliflower, turning it into a deliciously sweet and tender dish that complements a rich tahini sauce and the zesty flavor of sumac.

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: 2 Servings

Calories: 280kcal

Author :Laura Lynch

Ingredients

1/2 head of cauliflower
1 tablespoon (15 ml) olive oil
1/2 teaspoon (3 g) salt
3/4 teaspoon (2 g) sumac
1/4 cup (59 ml) tahini
1 tablespoon (15 ml) lemon juice
1/2 teaspoon (2 g) garlic powder
Salt and pepper to taste
Water for thinning

Instructions

Preheat the oven to 425° F (220° C).
Cut the cauliflower into bite-size florets. Place them on a parchment paper lined baking sheet.
Drizzle with olive oil, then season with salt and half the sumac. Roast for 20-25 minutes, until the cauliflower is tender. Remove from the oven and transfer to a serving plate.
Mix together the tahini, lemon juice, and garlic powder. Add water to thin it out until it’s a sauce consistency.
Drizzle the sauce over the cauliflower. Season with the remaining sumac and salt and pepper, as desired.

Notes

When preparing the cauliflower, try to cut the florets into similar sizes. This ensures they roast evenly, resulting in a uniformly tender texture.
If your tahini sauce turns out too thick, simply add water a little at a time until you achieve your desired consistency. It should be smooth and pourable, making it easy to drizzle over the roasted cauliflower.
Sumac is a spice derived from the dried and ground berries of the sumac plant, known for its tangy, lemon-like taste. You can typically find it in specialty spice shops or online. It’s a fantastic addition to salads, meats, and rice dishes, enhancing their flavor profile.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.