Sumac Roasted Cauliflower with a Tahini Sauce

I’ve become cauliflowers biggest fan after i realized that I didn’t have to fry it for it to taste great.

I’m not sure who here has had the privilege of eating fried cauliflower florets but if you have, you know exactly what i’m talking about. The crispy florets, once salted, are just creamy and heavenly on the inside. I’m going to go out on a limb ad say that i like fried cauliflower more than i like french fries, and if you know anything about me you know that it takes a lot for me to say that. One year for my birthday my brother asked me what i wanted (i was a grown adult at this time, friends), and i replied “French Fries” in all seriousness, so my freaking awesome of a brother got me fries. So much fries. I spent my birthday evening eating fries from like 4 different fast food restaurants. I kid you not, this is a true story, you can ask my brother or my husband. I love fries that much, but i digress. So, now that you know my love for fries, you can understand my love for fried cauliflower. But when i realized that it was just not sustainable for me to eat my cauliflower fried all the time (bummer, i know), i insisted on an alternative, so this roasted cauliflower recipe was born out of my intense love for this delicious veggie. This recipe is exactly what you want in a side dish, easy, flavorful and healthy. There really is nothing like it. The sumac gives it a tangy flavor and the turmeric adds that gorgeous yellow color and all of those antioxidants and anti- inflammatory benefits. To top it off, when they come out of the oven, give these little dudes a nice drizzle of the thick and creamy tahini sauce that’s loaded with lemon and garlic. It’s just simply delicious.

Give this recipe a try, leave a comment your feedback and some love. If you make this dish and share it on social media, use the hashtag #Hungrilyhomemaderecipe

Total Time: 45 minutes

Yield: 6-7 servings

Ingredients

1. 2 large heads of cauliflower, broken into florets

2. 1/4 cup coconut oil

3. 1 tbsp ground sumac

4. 1 tsp turmeric

5. Juice of 1 large lemon

6. 3/4 cup tahini paste

7. 3 cloves of garlic crushed

8. 1 large pinch kosher salt & good grind fresh black pepper
additional lemon, quartered (optional)

Method

Preheat oven to 425F.

1. In a large bowl, combine the cauliflower, coconut oil, sumac and turmeric. Toss with your hands or a wooden spoon so that everything gets evenly combined. Dump onto a cookie sheet prepped with parchment paper and sprinkle with salt and pepper. Bake for 45 minutes, flipping cauliflower over at the 15 minute mark. When everything is golden brown and crispy, remove from oven.

2. Mix your tahini paste with a pinch of salt, lemon juice, garlic, and a few tbsp of water to thin it out, while the cauliflower is roasting. Drizzle the tahini paste over the hot cauliflower when they come out of the oven!