Hello, wonderful food lovers! Today, I’m bringing a taste of the vibrant Middle East right into your kitchen with a dish that is as delightful to the palate as it is visually stunning—Sumac-Spiced Roasted Cauliflower with Tahini Drizzle and Herbs.
Let me paint you a picture: it’s a chilly evening in the UK, and while my lovely partner is engrossed in a novel on the couch, I find myself seeking warmth and the fragrant allure of spices. That’s when it struck me—why not create a dish that transports us straight to the bustling souks filled with bold aromas and vibrant spices of the Middle East?
Cauliflower, in my humble opinion, is one of those versatile vegetables that can adopt a symphony of flavors. Roasting it brings out a wonderful nutty sweetness that pairs beautifully with the tangy, lemony notes of sumac—a spice that’s often underappreciated on these shores but a staple in Middle Eastern cooking. Sumac is glorious for adding a pop of citrusy tang without the acidity, and it does wonders here alongside the robust flavors of cumin and smoked paprika.
The real magic, though, happens with the tahini drizzle. Oh, tahini! Rich, creamy, and utterly sophisticated, it elevates the roasted cauliflower to another level. Whisked with lemon juice and garlic, it serves as a luscious blanket, enveloping each floret with love and flavor.
What I love most about this dish—besides its evident yum-factor—is how it stands superbly as a side or a centerpiece. It’s perfect for vegans, vegetarians, and even those just looking to have more plant-based meals. Plus, it comes together in under an hour, making it ideal for busy weeknights or laid-back weekend lunches.
So as you cozy up with your loved ones or enjoy a moment of culinary solitude, indulge in this dish that promises to be both a feast for the senses and a journey to another time and place.
I hope this humble cauliflower dish warms your heart and fills your kitchen with the same delight it does mine. Give it a try and let me know how you’ve made it your own—I’m always eager to hear about your culinary adventures!
Ingredients
– 1 medium cauliflower, cut into florets
– 2 tablespoons olive oil
– 1 tablespoon sumac
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 3 tablespoons tahini
– 2 tablespoons lemon juice
– 1 tablespoon water
– 1 garlic clove, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh mint
– 2 tablespoons toasted pine nuts (optional)
Method
1. Preheat your oven to 200°C (390°F).
2. In a large mixing bowl, combine the cauliflower florets with olive oil, sumac, ground cumin, smoked paprika, salt, and black pepper. Toss well to ensure the cauliflower is evenly coated with the spices and oil.
3. Spread the cauliflower evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and crispy on the edges. Stir the cauliflower halfway through roasting to ensure even cooking.
4. While the cauliflower is roasting, prepare the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth and creamy. Adjust the consistency by adding more water if needed, ensuring the sauce is pourable.
5. Once the cauliflower is roasted, remove it from the oven and allow it to cool slightly for about 5 minutes.
6. Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce, and sprinkle with chopped fresh parsley, mint, and toasted pine nuts if using.
7. Serve warm as a delightful side dish or a centerpiece in a Middle Eastern-inspired meal. Enjoy!
