A substantial salad inspired by Middle Eastern cuisine, where cauliflower roasted in the oven until charred meets tahini sauce and sumac. The cauliflower's slightly sweet, charred aroma is balanced by the tangy tahini sauce, and it's served alongside a main dish or on its own.
Break the cauliflower into small florets and rub thoroughly with olive oil and salt.
Arrange the florets on a baking tray with space between them and bake in a preheated oven until the edges turn golden.
Whisk the tahini, lemon juice, water and sumac together to get a smooth sauce.
Drizzle the tahini sauce over the hot cauliflower straight from the oven and sprinkle with parsley and extra sumac before serving. Note: If the sauce becomes too thin, adjust the consistency by adding water little by little.
Important: Don't crowd the cauliflower pieces on the baking tray; without space between them they can steam and soften like boiled cauliflower instead of roasting. Contains sesame (tahini).
If you rub the cauliflower thoroughly with olive oil before putting it in the oven, its surface browns more evenly and crisply.
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