Musakkhan goes vegan with spicy sumac-infused cauliflower and chickpea bites drizzled with a heavenly yoghurt tahini sauce topped with pomegranate and fresh parsley.
Ingredients
FOR THE CAULIFLOWER MUSAKKHAN
1 medium head of cauliflower, chopped into medium-sized florets (around 3-4 cups worth)
1 medium red onion, thinly sliced
1 cup cooked chickpeas
2 tbsp olive oil
2 tbsp sumac
1 tsp of cumin
1 tsp cinnamon
3 tbsp pomegranate tendrils
¼ cup fresh parsley, roughly chopped
Sea salt and black pepper to taste
FOR THE TAHINI YOGHURT DRESSING
1 clove of garlic, crushed
2 tsp white or 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)
Sea salt and black pepper to taste
Instructions
FOR THE CAULIFLOWER MUSAKKHAN
Start by preheating your oven to 200°C / 390°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 pyrex 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.
Remove from the oven and assemble on serving dish, drizzling the tahini yoghurt sauce on top along with pomegranate and parsley.
FOR THE TAHINI YOGHURT DRESSING
Prepare the dressing by combining the garlic, vinegar, lemon juice, tahini and yoghurt in a small mixing bowl. Whisk everything together until well combined, taste and adjust seasonings with salt and pepper as desired. You can also combine the ingredients in a small blender for a super smooth texture.
Recipe by One Arab Vegan at https://www.onearabvegan.com/2019/05/vegan-cauliflower-musakhan/