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Grilled Cauliflower Wedges with Tahini Yogurt & Sumac Onions

5 from 4 reader reviews
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 -6
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Ingredients

Sumac Onions

  • 1 small red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 ½ teaspoons sumac
  • sea salt and ground black pepper, to taste

Tahini Yogurt

  • ¼ cup tahini
  • ¼ cup unsweetened vegan yogurt
  • 1 tablespoon lemon juice
  • 1 small clove garlic, finely minced or grated with a Microplane
  • sea salt and ground black pepper, to taste
  • 3 tablespoons cold water, plus extra

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
  • sea salt and ground black pepper, to taste

To Serve:

  • crispy chickpeas (see notes)
  • chopped leafy herbs (cilantro, mint, parsley, basil or a mix)
  • extra drizzles of olive oil

Instructions

  • Make the sumac onions. In a medium bowl, combine the sliced onions, apple cider vinegar, sumac, salt, and pepper. Give them a toss with your hands and set aside for at least 20 minutes.
  • Make the tahini sauce. In a medium bowl, whisk together the tahini, yogurt, lemon juice, garlic, salt, pepper, and water. The texture should be fluid but fluffy in a way. Add more water is necessary, and then set aside in the fridge.
  • Cut your cauliflower into 2-3-inch wedges, leaving the core intact. I flip the cauliflower head upside down and cut right through the core to have 2 equal halves. Then I cut each half into 4 even quarters.
  • Grab a large, deep skillet with a lid and pour a couple inches of water in. Bring that up to a simmer over medium heat on the stove. Add the cauliflower wedges to the skillet (or into a steamer basket if you have one) and place the lid on top. Steam until just tender in the core, about 7-8 minutes.
  • Set the steamed cauliflower wedges on a baking sheet and blot them dry with a clean kitchen towel or paper towels. In a small bowl, stir together the olive oil, maple syrup, paprika, garlic powder, and cumin. Brush this mixture on all sides of the cauliflower wedges. Season the cauliflower wedges on all sides with salt and pepper.
  • Preheat a grill to high. Lightly mist the grill with oil spray. Place the cauliflower wedges on the grill grates, shut the lid, and grill until char marks appear, about 3-4 minutes. Using tongs, gently flip the pieces over and char the other side for another 3-4 minutes.
  • To serve, swoop the tahini sauce over the surface of your serving platter. Arrange the grilled cauliflower wedges on top. Top the cauliflower with the sumac onions, crispy chickpeas, chopped herbs, and some little drizzles of olive oil. Enjoy immediately!

Equipment

  • Grill

Recipe Notes

  • My favourite unsweetened vegan yogurts for savoury applications are Yoggu or Culina.
  • I quickly tossed my chickpeas with oil, salt, and pepper and air fried them for 12 minutes at 390 to get them crispy, shaking the basket often. You could also accomplish this in the oven with the method that I outline in this recipe. If you have a bag of store bought crispy chickpeas hanging around, they would be great too!
  • If you don’t have a grill, I recommend roasting the steamed cauliflower wedges with all the spices, oil etc in a 400 oven for about 20 minutes, flipping the pieces over at the halfway point. You could also just break the cauliflower down into florets and skip the steaming step! If you’re doing that, I’d increase the roasting time to 40 minutes.
  • The sumac onions can be made in advance and kept in the fridge for up to 3 days. The yogurt tahini will keep for up to a week.
Grilled cauliflower wedges are perfectly tender and spiced after a quick steam and finish on the BBQ. Served with a luscious tahini yogurt, tangy sumac onions, and crispy chickpeas, this vegan main is so impressive.