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Spiced cauliflower with tahini sauce and schug

A spicy cauliflower side dish served with a homemade tahini sauce and a spicy herb garlic pepper sauce. 




  • 1 head fresh cauliflower, cut into quarters, stem trimmed
  • 1 tablespoon sumac
  • 1 teaspoon lemon zest
  • 1 tablespoon garlic, fresh, grated
  • 1/2 teaspoon salt
  • 1/2 cup butter, unsalted and room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, chopped
  • Pomegranate seeds, for garnish

Tahini Sauce

  • 2 tablespoons tahini paste
  • 1/2 cup sour cream
  • 1 tablespoon garlic, grated
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt


  • 2 cups cilantro, chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds, toasted
  • 1 jalapeno pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt



  1. Remove the outer leaves from the cauliflower while keeping the base intact, slice the cauliflower head into quarters - four wedges. Combine sumac, lemon zest, garlic, room temp butter, lemon juice, in a bowl and mix. Toss the cauliflower in the spice mix.  

Tahini Sauce

  1. In a small bowl combine, tahini paste, sour cream, lemon juice, garlic, and salt, then mix well. Cover and refrigerate until ready to use.  You can keep in the fridge for up to one week.


  1. Place chopped cilantro, lemon juice, cumin seeds, coriander seeds, one jalapeño pepper - remove seeds if you would like to reduce the heat), garlic, salt, and grape seed oil into a mini food chopper and blitz until well combined. Pour into a small bowl and keep refrigerated until ready to use.

Assemble and Serve 

  1. Preheat the grill to high heat. 
  2. Oil the grill and place the seasoned cauliflower onto the high heat for two to four minutes per side or until lightly charred and slightly softened. Remove and plate with tahini and schug sauces. Garnish with fresh pomegranate seeds. Serve and enjoy! 

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