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Roasted cauliflower with sumac

This roasted cauliflower is so simple, yet incredibly delicious, the sumac gives it the right amount of tanginess and it works perfectly with tahini!

Vegan, nut free, soy free, gluten free | Serves 1 | MAIN


  • 1/2 cauliflower head
  • 3 tablespoons of olive oil
  • Salt and pepper
  • 1/2 teaspoon of each sumac, dried oregano and garlic granules

Serve with:

  • 2 tablespoons of tahinosalata
  • 1/2 lemon
  • Fresh oregano leaves



1.Wash thoroughly your cauliflower and cut it in half.

2.Add the spices and 2 tablespoons of olive oil and rub it well to get it covered on all sides.

3.Place it on a baking tray with some parchment paper and bake it for 30 minutes in a preheated oven at 180°C.

4.Once is ready, remove from the oven, spread some tahini on a plate, then add the roasted cauliflower, followed by a drizzle of the remaining olive oil, some lemon juice and the oregano leaves.



*If you want to use the whole cauliflower, you can either keep it whole or cut it in half.

*If you are using the cauliflower as a whole, you might need to cook it for 8-10 minutes more.

*If you want some recipe inspiration for the other half, here's some recipes for you.

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