Sumac-Roasted Cauliflower with Tahini Drizzle
Elevated cauliflower with smoky sumac and a rich tahini sauce for a satisfying side. This Middle Eastern-inspired vegetarian recipe (gluten-free, vegan), ready in about 30 minutes, pairs cauliflower, olive oil, sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head, cut into florets cauliflower
- 2 tbsp olive oil
- 1 tsp sumac
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp chopped parsley
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Toss cauliflower florets with 2 tbsp olive oil, sumac, garlic powder, and salt on a baking sheet.
- Step 2: Roast for 20 minutes, flipping once, until edges are golden and tender.
- Step 3: Whisk tahini, lemon juice, water, and a pinch of salt until smooth. Drizzle over roasted cauliflower.
- Step 4: Sprinkle with chopped parsley and serve warm.
