Source: One Arab Vegan | Serves: 2-4 | Time: 40 minutes
Changes: adjusted amounts
Ingredients
Cauliflower Musakhan
1 medium head of #cauliflower, chopped into medium-sized florets
1 medium red onion, thinly sliced
1 15-oz can #chickpeas, rinsed and drained
2 tbsp EVO
2 tbsp sumac
1 tsp cumin
1 tsp cinnamon
8 oz #pomegranate tendrils
¼ cup fresh parsley, roughly chopped
S&P, to taste
Tahini Dressing
1 clove of garlic, crushed
2 tsp apple cider vinegar
2 tbsp lemon juice
2 tbsp tahini
¼ cup non-dairy yoghurt
1 tsp cumin powder
2 tbsp water (plus more as needed)
S&P, to taste
Instructions
Start by preheating your oven to 400°F.
In a large mixing bowl, combine the cauliflower florets, onions, olive oil, sumac, cumin, cinnamon and salt and pepper. Mix well and ensure that the spices are evenly distributed.
Add the mixture to a large baking dish and cover with foil, then bake for 20 minutes.
Remove the foil and add in the chickpeas, using a spatula to mix in with the contents of the dish. Bake for an additional 10-12 minutes until the cauliflower is tender.
While the cauliflower bakes. Make the dressing by blending all the ingredients together in a Vitamix or Ninja Bullet.
Remove cauliflower from the oven and assemble on serving dish, drizzling the tahini yoghurt sauce on top along with pomegranate and parsley.