Tahini Cauliflower with Sumac
"Zippy, rich vegan recipe that's perfect as an impressive side dish or hold its own as an entree."
1 head of cauliflower (1.5 - 2.5 lbs)
1 Tbsp olive oil
2 oz tahini
1.5 Tbsp lemon juice
1.5 tsp Cured Sumac
1.5 tsp Silk Chili (or your favorite chili flakes or hot sauce)
salt and pepper to taste
Chopped green onions and a hearty sprinkle of za’atar
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.