Cauliflower Musakhan

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
1

Preheat the oven to 200°C.

2

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.

3

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

4

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.

5

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

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

Directions
1

Preheat the oven to 200°C.

2

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.

3

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

4

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.

5

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

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