Cauliflower gets roasted a thousand ways, but a heavy dusting of sumac changes everything about it. That tart, almost lemony red spice cuts through the vegetable's natural sweetness once it caramelizes, and a drizzle of tahini sauce on top ties the whole thing together into something you'll want on repeat.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 2 tsp ground sumac, plus extra for garnish
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 small garlic clove, grated
- 3-4 tbsp water, to thin
- 2 tbsp chopped fresh parsley
- 2 tbsp pomegranate seeds
Instructions
- Preheat oven to 425°F. Toss cauliflower florets with olive oil, sumac, cumin, salt, and pepper on a sheet pan.
- Roast for 25-30 minutes, flipping once, until deeply browned at the edges.
- Whisk tahini, lemon juice, garlic, and water together until smooth and pourable, adding more water as needed.
- Arrange roasted cauliflower on a platter and drizzle generously with the tahini sauce.
- Finish with parsley, pomegranate seeds, and an extra pinch of sumac.
Nutrition Facts (per serving)
| Calories | 230 |
| Total fat | 18g |
| Total carbohydrates | 15g |
| Dietary fiber | 5g |
| Protein | 6g |
| Sodium | 240mg |
Why This Is Good for Your Gut
Cauliflower supplies glucosinolates that gut bacteria convert into sulforaphane, a compound linked to reduced intestinal inflammation and support for a healthy mucosal barrier. Tahini brings sesame lignans and unsaturated fats that help those fat-soluble plant compounds absorb more efficiently.
Cauliflower, finally earning its keep. Pair it with our Simple Roasted Broccoli with Lemon or a bowl of Whatever-You-Have Roasted Vegetable Medley for a full prebiotic-friendly spread.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
