Dinner
Za'atar and Sumac Roasted Cauliflower with Tahini Bowl
A Middle Eastern-Californian vegan bowl, cauliflower florets roasted with za'atar and sumac until deeply caramelised then served over herbed freekeh with a lemon tahini sauce and pomegranate.
$5
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
52gCarbs
5gSugar
10gFiber
680mgSodium
0mgChol
0gSat Fat
Goes well with
Levantine Pale Ale
local
Palestinian Herbal Tea (Sage & Mint)
international
Vegan
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Cut 300g cauliflower into florets. Toss with 2 tbsp olive oil, 1.5 tbsp za'atar, 1 tsp sumac, and 0.5 tsp salt until evenly coated. Roughly chop 10g parsley and 5g mint. Whisk 2 tbsp tahini with 1.5 tbsp lemon juice, 0.5 grated garlic clove, and a pinch of salt until combined.
2
Roast
Spread cauliflower on a baking tray in a single layer. Roast at 220°C for 22–25 minutes, tossing halfway, until deeply golden and caramelised at the edges.
3
Build
While cauliflower roasts, cook 80g freekeh according to packet instructions. Drain if needed and toss with parsley, mint, 1 tbsp lemon juice, and 1 tsp olive oil while warm.
4
Finish
Whisk tahini mixture, adding cold water one tablespoon at a time until smooth and pourable, about 2–3 tbsp total.
5
Plate
Spoon freekeh into a bowl. Pile roasted cauliflower over the top. Drizzle tahini sauce generously. Scatter 2 tbsp pomegranate seeds, 1 tbsp toasted pine nuts, and a pinch of sumac over the top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 medium head cauliflower (300g)
- 6 tbsp6 tbsp olive oil
- 3 tbsp3 tbsp za'atar
- 2 tsp2 tsp sumac
- 1 tsp1 tsp fine sea salt
- 160g160g freekeh dry
- 20g20g fresh flat-leaf parsley
- 10g10g fresh mint
- 5 tbsp5 tbsp lemon juice
- 4 tbsp4 tbsp tahini
- 1 clove1 clove garlic
- 4–6 tbsp cold water
- 4 tbsp4 tbsp pomegranate seeds
- 2 tbsp2 tbsp toasted pine nuts
