Grilled Cauliflower Wedges with Tahini Yogurt
Ingredients
Sumac Onions
-
1
small
red onion
-
2
tablespoons
apple cider vinegar
-
1 ½
teaspoons
sumac
-
to taste
sea salt
-
to taste
ground black pepper
Tahini Yogurt
-
¼
cup
tahini
-
¼
cup
unsweetened vegan yogurt
-
1
tablespoon
lemon juice
-
1
small clove
garlic
-
to taste
sea salt
-
to taste
ground black pepper
-
3
tablespoons
cold water
Grilled Cauliflower Wedges
-
1
medium head
cauliflower
-
3
tablespoons
olive oil
-
1
teaspoon
maple syrup
-
1
teaspoon
paprika
-
1
teaspoon
garlic powder
-
½
teaspoon
ground cumin
-
to taste
sea salt
-
to taste
ground black pepper
To Serve
-
crispy chickpeas
-
chopped leafy herbs (cilantro, mint, parsley, basil or a mix)
-
extra drizzles of olive oil
Instructions
- Prepare the sumac onions by combining sliced onions, apple cider vinegar, sumac, salt, and pepper in a bowl. Let sit for at least 20 minutes.
- Make the tahini yogurt by whisking together tahini, vegan yogurt, lemon juice, minced garlic, salt, pepper, and water in a bowl. Adjust water for desired consistency and refrigerate.
- Cut the cauliflower into wedges, keeping the core intact. Steam the wedges for 7-8 minutes until just tender.
- Blot the steamed cauliflower dry and brush with a mixture of olive oil, maple syrup, paprika, garlic powder, cumin, salt, and pepper.
- Preheat the grill and lightly oil the grates. Grill the cauliflower wedges for 3-4 minutes on each side until char marks appear.
- Serve the grilled cauliflower on a platter topped with tahini yogurt, sumac onions, crispy chickpeas, chopped herbs, and a drizzle of olive oil.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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