Recipes
Tahini Cauliflower with Sumac
Rated 5.0 stars by 1 users
Author:
Ori Zohar
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."
Ingredients
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1 head of cauliflower (1.5 - 2.5 lbs)
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1 Tbsp olive oil
Combine:
-
2 oz tahini
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1 Β½ Tbsp lemon juice
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1 Β½ tsp Cured Sumac
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1 Β½ tsp Silk Chili (or your favorite chili flakes or hot sauce)
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Salt, to taste
-
Pepper, to taste
Topper:
Directions
Preheat the oven to 400Λ 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.