There’s something magical about cauliflower when it gets a little golden edge in the oven. Crispy on the outside, tender on the inside, and paired with a creamy, tangy sumac tarator sauce, it transforms a humble vegetable into a star side dish or even a snack you’ll fight over.
Ingredients (serves 2–3)
For the cauliflower:
- small cauliflower, broken into florets
- 2 tbsp olive oil
- Salt and pepper
For the sumac tarator sauce:
3 tbsp tahini
1 tbsp lemon juice
1 tsp sumac
2–3 tbsp water (to adjust consistency)
Salt
How to make it
1 Preheat the oven to 200 °C
2 Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking tray and roast 20–25 minutes until they’re golden and slightly crispy.
3 Meanwhile, make the sauce: mix tahini, lemon juice, and sumac, adding water slowly until it reaches a creamy, pourable consistency. Season with salt.
4 Drizzle the sauce over the hot florets and watch your winter veggies turn into something extraordinary.
Tips & Twists
~ Fresh herbs like parsley or coriander take it up a notch.
~ The sauce isn’t picky: it loves other roasted veggies too such as carrots, zucchini, broccoli…
~ For an extra kick, sprinkle a little paprika or cumin over the cauliflower before roasting.
Why we love sumac
This Middle Eastern spice isn’t just pretty, it’s tangy, zesty, antioxidant-rich, and anti-inflammatory, with digestive perks too. A little sprinkle of sumac is like sunshine on your plate, especially when winter is still lingering outside.
