Crispy One-Pot Turkish Aromatic Cauliflower with Sumac-Lemon Tahini
A vibrant, one-pan dish featuring perfectly crispy roasted cauliflower florets tossed in a fragrant Turkish spice blend, finished with a bright and creamy sumac-lemon tahini drizzle. This vegetarian recipe is a showstopper that delivers complex flavors with minimal cleanup.
Ingredients
Ingredients
- 1 large head cauliflower cut into 1.5-inch florets
- 3 tbsp olive oil divided
- 1 tbsp sumac plus extra for garnish
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup tahini well stirred
- 2 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1/4 cup water plus more as needed
- 1/4 cup fresh parsley chopped, for garnish
- 2 tbsp pomegranate seeds optional, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10-12 minutes to restore crispiness; the tahini sauce may need a splash of water to loosen. Make-Ahead: The cauliflower can be roasted ahead of time and the tahini sauce prepared separately. Assemble just before serving. Variations: Add 1 cup of cooked chickpeas to the baking sheet for a heartier meal. For a dairy-free version, ensure your tahini is certified gluten-free if needed. Serving Suggestions: Serve over a bed of fluffy quinoa or couscous to soak up the extra sauce, or alongside grilled lamb kebabs (if not following the pork-free rule) for a complete meal.