Roasted Cauliflower with Tahini & Sumac

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This Roasted Cauliflower with Tahini & Sumac showcases the versatility of cauliflower, transforming it into a sweet, tender delight that pairs beautifully with a creamy tahini sauce and the tangy brightness of sumac.

Roasted cauliflower with tahini & sumac

We love how this recipe elevates a humble vegetable into a show-stopping dish that is not only visually appealing but also packed with flavor and nutrients. It’s perfect as a side for grilled meats or even as a vegetarian main.

Helpful Tips

  • Uniform florets: When cutting the cauliflower into florets, aim for uniform sizes to ensure even roasting. This will help all pieces cook at the same rate, resulting in perfectly tender cauliflower.
  • Adjusting tahini sauce consistency: If you find the tahini sauce too thick, gradually add water until you reach your desired consistency. The sauce should be pourable yet still creamy, making it easy to drizzle over the roasted cauliflower.
  • Sumac: Sumac is a spice made from the dried and ground berries of the sumac plant. It has a tangy, lemony flavor. You can find it at most specialty spice stores or online. It’s great on salads, meats, and rice.

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Roasted cauliflower with tahini and sumac

Roasted Cauliflower With Tahini & Sumac

This Roasted Cauliflower with Tahini & Sumac showcases the versatility of cauliflower, transforming it into a sweet, tender delight that pairs beautifully with a creamy tahini sauce and the tangy brightness of sumac.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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 cutting the cauliflower into florets, aim for uniform sizes to ensure even roasting. This will help all pieces cook at the same rate, resulting in perfectly tender cauliflower.
  • If you find the tahini sauce too thick, gradually add water until you reach your desired consistency. The sauce should be pourable yet still creamy, making it easy to drizzle over the roasted cauliflower.
  • Sumac is a spice made from the dried and ground berries of the sumac plant. It has a tangy, lemony flavor. You can find it at most specialty spice stores or online. It’s great on salads, meats, and rice.

Nutrition

Calories: 280kcal | Carbohydrates: 15g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 636mg | Potassium: 584mg | Fiber: 4g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 73mg | Calcium: 75mg | Iron: 2mg

Before You Go

Since you made it to the end of this article, you might like for easy cauliflower recipes. Here are a few more articles we think you might enjoy.

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