Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A whole cauliflower rubbed with cumin and sumac, roasted until golden and charred at the edges, then drizzled with lemony tahini.
Side dish. Good with lamb kofta, chicken shawarma or grilled sea bass. Find a main
Equipment: Large saucepan, roasting tin
Measures and names
Ingredients
- 1 large cauliflower, with some leaves left on
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sumac, plus extra to serve
- 3 tbsp tahini
- 1 lemon, juiced
- 1 small garlic clove, grated
- 3–4 tbsp cold water
- 1 tbsp sesame seeds, toasted
- 10 g flat-leaf parsley, chopped
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Trim the base of the cauliflower so it sits flat. Lower it into a large pan of boiling salted water and simmer for 6-8 minutes, then drain well upside down and leave to steam dry for 5 minutes.
- Mix the olive oil, cumin, sumac and ½ tsp salt and rub all over the cauliflower. Put it in a roasting tin and roast for 40-45 minutes until deep golden and a knife slides easily into the centre.
- Meanwhile, whisk the tahini, lemon juice, garlic and a pinch of salt. It will seize at first; keep adding the water a spoonful at a time until smooth and pourable.
- Drizzle the tahini over the cauliflower, scatter with the sesame seeds, parsley and an extra pinch of sumac, and cut into wedges at the table.
Swaps and tips
Parboiling makes sure the middle cooks through before the outside burns. The tahini sauce keeps for 4 days in the fridge; loosen it with a splash of water if it thickens.
Easy variations
- Scatter with fresh pomegranate seeds before serving
- Swap the sumac for 1 tsp za'atar
- Add a pinch of chilli flakes or a little harissa to the spice rub
- Finish with a small handful of toasted pine nuts
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 6 g | 8 g | 5 g | 10 g | 150 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
