Roasted sumac cauliflower seasoned with Lebanese spices and served with a bright lemon tahini sauce is a quick, healthy side that complements any meal.
Calling all cauliflower lovers: this Lebanese-style sumac cauliflower is a family favorite. The florets roast until crisp at the edges and tender inside, flavored with cumin and tangy sumac, then finished with a silky tahini sauce and fresh parsley.
It’s simple to prepare, making it a great appetizer for a crowd or an easy vegetable side for weeknight dinners. Whether you’re serving meat, fish, or a plant-based main, this cauliflower adds bright, savory flavor.
Ingredients you’ll need
This Lebanese-style sumac cauliflower uses just a few simple ingredients:
- Cauliflower: one large head, cut into small florets for even roasting.
- Seasonings: ground cumin and sumac for that characteristic Middle Eastern flavor.
- Tahini: sesame paste for the lemon tahini sauce.
- Olive oil: or avocado oil for tossing the florets.
- Garlic: fresh cloves crushed into the sauce (garlic powder can be used in a pinch).
- Parsley: chopped, to garnish.
- Salt and pepper to taste.
How to make sumac cauliflower and tahini sauce
Cut the cauliflower into small florets so they roast evenly. Spread them out on a parchment-lined baking sheet so they aren’t crowded.
Toss the florets with olive oil, cumin, sumac, salt and pepper, using your hands to coat each piece evenly.
Roast at a high temperature until the florets are golden and fork-tender, with some caramelized edges.
While the cauliflower roasts, whisk the tahini sauce: combine tahini, lemon juice, crushed garlic and salt into a thick paste, then add water a little at a time until the sauce reaches a smooth, pourable consistency.
Serve the roasted sumac cauliflower drizzled with tahini sauce and sprinkled with chopped parsley.
Tips for roasting cauliflower
- Cut florets into small, even pieces so more surface area browns and gets crisp.
- Use parchment paper for easier cleanup, or lightly oil the baking sheet if roasting directly on it.
- Dry the cauliflower first with a paper towel to remove excess moisture; wet florets tend to steam instead of roast.
How to store
Serve sumac cauliflower fresh for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, or use the microwave for convenience. Keep the tahini sauce in a separate container.
Recipe FAQ
Tahini is a smooth paste made from toasted, ground sesame seeds. It has an earthy, nutty flavor and forms the base of many Middle Eastern sauces and dips; when mixed with lemon and garlic it becomes a bright, creamy sauce that pairs beautifully with spiced cauliflower.
The dish is best served right from the oven, but you can toss cauliflower with oil and spices and refrigerate it covered until you’re ready to roast. The tahini sauce can be prepared up to three days in advance and stored in the fridge.
Sumac is a tangy Middle Eastern spice made from dried, ground berries. It adds a lemony, slightly astringent flavor and a vibrant red color to dishes.
Roasted cauliflower is a nutritious side: low in calories and carbs, and rich in fiber, vitamins (like C and K), folate and potassium.
More vegetable side dishes
Broccoli & Cauliflower Parmesan
Roasted Green Beans & Carrots
Roasted Tenderstem Broccoli With Miso Sauce
Air Fryer Cabbage with Peanut Sauce
If you try this sumac cauliflower recipe or have a question, please leave a comment and rate it — I love hearing what you think and any variations you try.
Sumac Cauliflower With Tahini
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- Author: Caitlin Rule
- Total Time: 40 minutes
- Yield: Serves 4
Description
Roasted sumac cauliflower with Lebanese spices and a lemon tahini sauce makes a quick, healthy side that pairs with many mains.
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- ½ teaspoon cumin
- 2½ teaspoons sumac
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Tahini sauce:
- ½ cup tahini paste
- ⅓ cup lemon juice
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- ¼ cup water (adjust for consistency)
Instructions
- Cut the cauliflower into small florets and arrange them on a parchment-lined baking sheet.
- Toss with olive oil, cumin, sumac, salt and pepper until evenly coated.
- Roast the cauliflower until golden and fork-tender, with caramelized edges.
- Meanwhile, mix tahini, lemon juice, garlic and salt into a thick paste. Add water slowly and whisk until smooth and pourable.
- Serve the roasted cauliflower with tahini sauce and garnish with chopped parsley.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven or microwave.
- Store tahini sauce separately.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Lebanese