Cauliflower Musakkhan
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
- 1/4 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.