Cauliflower Muttabal
This easy vegan cauliflower muttabal is a creamy, flavorful Middle Eastern-inspired dip made with roasted cauliflower, tahini, vegan Greek yogurt, lemon, and cumin. Finished with olive oil, sumac, and fresh parsley, it's delicious served with warm pita or crusty bread.
Ingredients
For the Roasted Cauliflower
- 1 head cauliflower cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
For the Muttabal
- 2 tablespoons vegan Greek yogurt
- 2 tablespoons tahini
- Juice of 1/2 lemon
- Salt to taste
- Cumin to taste
- 1 clove garlic, minced
For Serving
- Olive oil
- Sumac
- Fresh parsley chopped
- Warm pita or bread
Instructions
- Preheat the oven to 200°C.
- Place the cauliflower florets on a baking tray. Add the olive oil, salt, and cumin. Toss well until the cauliflower is evenly coated.
- Roast for approximately 35 minutes, or until the cauliflower is tender and golden brown around the edges.
- Remove the cauliflower from the oven and allow it to cool slightly.
- Finely chop the roasted cauliflower into very small pieces. You want the cauliflower to retain some texture rather than becoming completely smooth.
- Transfer the chopped cauliflower to a mixing bowl. Add the vegan Greek yogurt, tahini, garlic and lemon juice.
- Season with additional salt and cumin to taste. Mix well until everything is combined.
- Transfer the cauliflower muttabal to a serving bowl.
- Drizzle with olive oil and sprinkle with sumac and chopped fresh parsley.
- Serve with warm pita, flatbread, or your favorite bread.