A hearty salad inspired by Middle Eastern cuisine, with cauliflower roasted until golden and served with tahini sauce and sumac. The cauliflower’s gently sweet, roasted flavor is balanced by the tangy tahini sauce. Serve it alongside a main dish or on its own.
Break the cauliflower into small florets and rub them well with olive oil and salt.
Arrange the florets on a baking sheet with space between them. Roast in a preheated oven until the edges are browned.
Whisk the tahini, lemon juice, water, and sumac until smooth.
Drizzle the tahini sauce over the hot cauliflower, then sprinkle with parsley and extra sumac. Caution: If the sauce is too thin, add water a little at a time to adjust the consistency.
Important: Do not crowd the cauliflower on the baking sheet. If the pieces are too close together, they may steam and soften instead of browning. Contains sesame (tahini).
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