Tahini Cauliflower with Sumac
Servings
4-6
Prep Time
5-10 minutes
Cook Time
1 hour
"Zippy, rich vegan recipe that's perfect as an impressive side dish or hold its own as an entree."
Ori Zohar
Ingredients
1 head of cauliflower (1.5 - 2.5 lbs)
1 Tbsp olive oil
2 oz tahini
1 ½ Tbsp lemon juice
-
1 ½ tsp Cured Sumac
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1 ½ tsp Silk Chili (or your favorite chili flakes or hot sauce)
-
Salt, to taste
-
Pepper, to taste
-
Chopped green onions and a hearty sprinkle of za’atar
Combine:
Topper:
Directions
Preheat the oven to 400˚ and get a pot of salted water (large enough to fit the head of cauliflower) boiling.
Place the head of cauliflower upside down into the boiling water until slightly softened, about 2 minutes.
Strain in a colander, then put the cauliflower upright on a rimmed baking sheet, evenly coat in olive oil (be generous), and bake in preheated oven for 1 hour. Cauliflower will be done when it's brown and you can slide a knife through it.
While the cauliflower is baking, combine all the ingredients of the tahini mixture in a large bowl.
Let the cauliflower cool to room temperature before breaking into bite-sized chunks and tossing in the tahini mixture, adding more olive oil or lemon juice if it looks dry.
Sprinkle with green onions or cilantro and coarse salt and serve.
Supermarket
Fair Trade