Roasted sumac cauliflower seasoned with Lebanese spices, served with a luscious lemon tahini sauce is quick and easy healthy side that pairs with any meal.
Calling all my cauliflower lovers. This Lebanese style sumac cauliflower has been a family favourite over here on repeat! It is a complete knock out, so flavourful and tasty. Cauliflower is roasted until crispy with cumin and sumac then finished with a delectable tahini sauce and parsley.
It’s quick and easy to prep making it a great healthy appetiser to serve to a crowd or a delicious side dish to serve with a weeknight meal. Whether you’re having meat, fish, or tofu steaks, this cauliflower is sure to complement it perfectly.
Ingredients you’ll need
To make this Lebanese style sumac cauliflower you’ll need 8 simple ingredients:
- Cauliflower: about one head of cauliflower! You’ll need to cut it into florets here so they can be tossed in delicious spices.
- Seasonings: We toss the cauliflower in cumin and sumac for an incredible middle eastern taste.
- Tahini: Sesame seed paste used to make the sauce.
- Olive oil: Or you can use avocado oil instead.
- Garlic: fresh is best but use garlic powder if that’s all you have.
- Parsley: to garnish
- Salt + pepper
How to make sumac cauliflower and tahini sauce
Cut your cauliflower into small florets and then place on a parchment paper lined baking sheet.
Add the olive oil, cumin, sumac, salt and pepper and toss with your hands to evenly coat the cauliflower.
Roast the seasoned cauliflower until golden and fork tender.
Meanwhile, mix all of the sauce ingredients in a small bowl until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth.
Serve the sumac roasted cauliflower with the tahini sauce and garnish with parsley.
Tips for roasting cauliflower
- Cut the florets into small bite pieces to make them more crisp. This maximizes contact with the pan for caramelization.
- Line the baking sheet with parchment paper for easy cleanup or spray oil if roasting directly on the sheet.
- Pat cauliflower dry with a paper towel first to remove excess moisture. Otherwise the cauliflower may steam instead of roast.
How to store
Sumac cauliflower is best served straight away. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave. Store tahini sauce in a seperate container.
Tahini is a Middle Eastern condiment made from toasted and ground sesame. It’s earthy and nutty with a slight bitterness. The tahini dipping sauce is fresh and zingy and pairs beautifully with the spices on the cauliflower.
This side dish is best served straight out of the oven, however you can coat the cauliflower with oil and spices, then store it covered in the fridge ahead of time. The tahini sauce can be made up to 3 days ahead of time and kept in an airtight container in the fridge.
Sumac is a Middle Eastern spice known for its vibrant red berries. These berries are ground into a coarse powder and sold as a spice. It is a versatile seasoning that adds a bright red colour and a tangy, lemon-like tartness to dishes.
Oven roasted cauliflower is a healthy side dish. It is low in calories and carbohydrates while being high in fibre, vitamins, and minerals. It is a good source of vitamin C, vitamin K, folate, and potassium.
More vegetable side dishes
If you try this sumac cauliflower recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
Roasted sumac cauliflower with Lebanese spices served with a luscious tahini sauce is a quick and easy healthy side that pairs with any meal.
- 1 large head of cauliflower
- 2 tablespoons olive oil
- ½ teaspoon cumin
- 2 1/2 teaspoon sumac
- 1/2 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup tahini paste
- 1/3 cup lemon juice
- 2 garlic cloves crushed
- ¼ teaspoon salt
- ¼ cup water
- Cut your cauliflower into small florets and then place on a parchment paper lined baking sheet.
- Add the olive oil, cumin, sumac, salt and pepper and toss with your hands to evenly coat the cauliflower.
- Roast the seasoned cauliflower until golden and fork tender.
- Meanwhile, mix all of the sauce ingredients in a small bowl until it becomes a thick paste. Slowly add water to the mixture and whisk until it’s smooth.
- Serve the sumac roasted cauliflower with the tahini sauce and garnish with parsley.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.
- Store tahini sauce in seperate container.
Keywords: Lebanese, sumac, cauliflower, roasted