Roasted Cauliflower with Sumac & Tahini
Whole florets roasted until their edges char, then dressed warm with a loose tahini sauce sharpened by sumac and lemon. Serves as a generous side or a light main.
Method
- 01
Heat the oven to 220°C. Cut the cauliflower into large florets, toss them with the olive oil and a good pinch of salt, and spread them on a tray in a single layer.
- 02
Roast for about 30 minutes, turning once, until the florets are tender and deeply browned at the edges.
- 03
While they roast, whisk the tahini with the juice of the lemon, the crushed garlic clove, and enough cold water to loosen it to a pourable cream. Season with salt.
- 04
Pile the warm cauliflower on a plate, spoon the tahini over, then scatter with sumac and parsley before serving.
Notes from the kitchen
- ★ 5 · Crowd-pleaser. Roast hotter than you think for the char.
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