Name: Cauliflower Musakhan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 400 g cauliflower florets (about 1/2 half of a large cauliflower head); 1 red onion, thinly sliced; 235 g canned chickpeas, drained; 2 tbsp olive oil; 2 tbsp sumac; 1 tsp each: cumin, cinnamon, black pepper, salt; parsley, pomegranete seeds, pine nuts; 60 g yogurt; 30 g tahini; 2 tsp apple cider vinegar; 1 clove garlic, crushed; 2 tbsp lemon juice; 1 tsp cumin; salt, pepper, and water, as needed

Cauliflower Musakhan

AuthorMabDifficultyBeginner

Yields6 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

Cauliflower Musakhan

400 g cauliflower florets (about 1/2 half of a large cauliflower head)

1 red onion, thinly sliced

235 g canned chickpeas, drained

2 tbsp olive oil

2 tbsp sumac

1 tsp each: cumin, cinnamon, black pepper, salt

parsley, pomegranete seeds, pine nuts

Yogurt Sauce

60 g yogurt

30 g tahini

2 tsp apple cider vinegar

1 clove garlic, crushed

2 tbsp lemon juice

1 tsp cumin

salt, pepper, and water, as needed

Directions

Preheat the oven to 200°C.

In a 9x9 baking dish, combine the cauliflower, onions, olive oil, sumac, cumin, cinnamon and salt and pepper and mix to evenly spread the spices. Cover with foil, then bake for 20 minutes.

Remove the foil and add in the chickpeas, mixing them in the baking dish before baking for an additional 10-12 minutes.

Make the tahini sauce while the cauliflower chickpea mixture is cooling by mixing together all of the ingredients in a bowl and adjusting the amount of water and spices as desired.

Can be eaten by itself with the yogurt sauce, pomegranate seeds, pine nuts, and parsley or on top of naan or rice with greens.

Adapted from One Arab Vegan

Ingredients

Cauliflower Musakhan

400 g cauliflower florets (about 1/2 half of a large cauliflower head)

1 red onion, thinly sliced

235 g canned chickpeas, drained

2 tbsp olive oil

2 tbsp sumac

1 tsp each: cumin, cinnamon, black pepper, salt

parsley, pomegranete seeds, pine nuts

Yogurt Sauce

60 g yogurt

30 g tahini

2 tsp apple cider vinegar

1 clove garlic, crushed

2 tbsp lemon juice

1 tsp cumin

salt, pepper, and water, as needed

Directions

Preheat the oven to 200°C.

In a 9x9 baking dish, combine the cauliflower, onions, olive oil, sumac, cumin, cinnamon and salt and pepper and mix to evenly spread the spices. Cover with foil, then bake for 20 minutes.

Remove the foil and add in the chickpeas, mixing them in the baking dish before baking for an additional 10-12 minutes.

Make the tahini sauce while the cauliflower chickpea mixture is cooling by mixing together all of the ingredients in a bowl and adjusting the amount of water and spices as desired.

Can be eaten by itself with the yogurt sauce, pomegranate seeds, pine nuts, and parsley or on top of naan or rice with greens.

Notes

Cauliflower Musakhan

Ingredients Directions

Mab Made Food

Mab Made Food: Recipes, Lunches, & Weekly Menu Plans

Cauliflower Musakhan

Cauliflower Musakhan

Ingredients

Directions

Notes

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