Fusion Kitchen · 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.
$
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
52gCarbs
5gSugar
10gFiber
680mgSodium
0mgChol
Goes well with
Assyrtiko, Santorini, GreeceAssyrtiko, Santorini, Greece — A refresh...
local
Jallab (grape, rose water and pomegranate juice)Jallab (grape, rose water and pomegranat...
international
Instructions
1
Prep
Cut cauliflower into florets. Toss with 4 tbsp olive oil, 3 tbsp za'atar, 2 tsp sumac, and 1 tsp salt until evenly coated. Roughly chop parsley and mint. Whisk tahini with 3 tbsp lemon juice, 1 grated garlic clove, and a pinch of salt until combined.
2
Roast
Spread cauliflower on a large baking tray in a single layer. Roast at 220°C for 24–27 minutes, tossing halfway, until deeply golden and caramelised at the edges.
3
Build
While cauliflower roasts, cook freekeh according to packet instructions. Drain if needed and toss with parsley, mint, 2 tbsp lemon juice, and 2 tbsp olive oil while warm.
4
Finish
Whisk tahini mixture, adding cold water one tablespoon at a time until smooth and pourable, about 3–4 tbsp total.
5
Plate
Spoon freekeh into bowls. Pile roasted cauliflower over the top. Drizzle tahini sauce generously. Scatter pomegranate seeds, toasted pine nuts, and a pinch of sumac over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 1 medium head) cauliflower
- 90ml (6 tbsp) olive oil
- 3 tbsp za'atar
- 2 tsp sumac
- 1 tsp fine sea salt
- 160g (5.6 oz) freekeh, dry
- 20g (large handful) fresh flat-leaf parsley
- 10g (large handful) fresh mint
- 5 tbsp lemon juice
- 4 tbsp tahini
- 1 garlic clove
- 4 tbsp cold water
- 4 tbsp pomegranate seeds
- 2 tbsp toasted pine nuts