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.
Servings: 2 Servings
Calories: 280kcal
Ingredients
- 1/2 head of cauliflower
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3/4 teaspoon sumac
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon 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