Levantine cuisine · Vegetable Dishes

Qarnabit bil Furn bi Kammoun (Roasted Cauliflower with Cumin)

Cauliflower florets roasted in the oven with cumin and garlic, finished with a splash of lemon.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 5 garlic cloves
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 6 tbsp olive oil
• 2 lemons
• 1/2 bunch flat-leaf parsley
• 2 tbsp tahini
• Salt, pepper

Instructions

1. Preheat the oven to 220 °C top/bottom heat and break the cauliflower into bite-sized florets, slicing the tender stem.
2. Finely grate three garlic cloves and stir with 4 tbsp olive oil, cumin, paprika, salt, and pepper.
3. Toss the florets thoroughly with this mixture and spread on a baking sheet in a single layer without overlapping.
4. Bake for 25–30 min., turning once halfway, until the florets have dark browned edges and the stem is tender.
5. Stir the tahini smooth with the juice of one lemon, the remaining grated garlic, and 3 tbsp water, until a pourable sauce forms.
6. Arrange the hot cauliflower on a platter, drizzle with the tahini sauce and remaining olive oil, sprinkle with chopped parsley, and serve with wedges of the second lemon.