Please reload

Please reload

Cauliflower Musukhan

May 31, 2018

A dish that I've never been able to devour in spite of how gorgeous and wonderful it looks and smells, is Musakhan, Masakhan, Mosakhan...). Chicken nestled in a pile of fried sumac spiced onions on top of some taboon bread (note that I've again used what I had in the kitchen today and is a regular wholemeal Arabic bread. Pita bread, pizza base, Focaccia bread would also work. I'll try work on a simple Taboon recipe and update this post at a later date.

The star ingredient of Musukhan is sumac, a traditional Middle Eastern sour lemon flavoured spice. And what a bright, shiny, tangy star it is!

If you have a mix of meat-eaters and veggie/vegans coming to eat then you can top some with some roast chicken and some with this cauliflower recipe and everyone is a winner. Just know that the meat Musakhan recipe does lots of flavourful things with the chicken, onions and bread through each stage of cooking so may/will not be comparable to a seasoned Arab home cook!

I can, however vouch for the fact that this cauliflower dish is ace and worthy of your time.











4 tbsp oil

1kg whole cauliflower

4 red onions (chopped small)

1/2 - 1 cup veggie stock

2 tbsp sumac

4 pieces of Taboon bread (or pizza bases, pitta, Arabic bread, Focaccia etc)

Pine nuts/slivered almonds for topping


4 tbsp oil

3+1 tbsp molasses

1.5 tbsp soy sauce

3 tbsp sumac



  1. Pre heat oven to 200°C

  2. Remove the stem of the cauliflower and break up in to fairly large florets and wash.

  3. Add the marinade mix to a zip lock bag big enough to fit the cauliflower florets.

  4. Now you have 2 options; for more moist florets par boil, dry off then marinade. For drier florets just bake. If par boiling: bring florets to a boil, drain immediately, pat dry then marinade. Drain florets again (there will lots of juice) and bake for 25 minutes. Remove and add more molasses and bake again until crisping up a little-not burning! (if florets aren't caramelising then pop them under the grill instead).

  5. If just baking: Bake in the oven for 25 minutes, remove from oven and toss. Place back in the oven and bake for a further 15-25 mins. (the molasses is prone to burning so keep your eye out and stop when necessary)

  6. Meanwhile chop the onions fairly small (not finely) and fry in 4 tbsp of oil. (This dish traditionally calls for the onions to swim in the oil which is delicious but for a lighter option add stock to the oil instead of all oil. When onions are translucent but not turning brown add the sumac. Simmer for 5 more mins. Remove from heat.

  7. Dip each piece of bread in to stock and oil and put into oven to warm and crisp up a bit.

  8. Cover each piece/portion of bread with the onions.

  9. Top with the caramelized cauliflower florets and serve while still nice and warm with a sprinkle of toasted nuts. (You can always put these back in to the oven to warm up before serving if anything has gone cold)






Share on Facebook
Share on Twitter
Please reload

  • Facebook - White Circle
  • Twitter - White Circle
  • Pinterest - White Circle
  • Instagram - White Circle
This site was designed with the
website builder. Create your website today.
Start Now