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For the Cauliflower:

  • 1 head of cauliflower
  • 2 tbsp truffle oil
  • 1/2 tsp salt

For the Black Tahini Sauce:

For the Lemony Parsley Salad:

  • Fresh parsley, chopped
  • 1 lemon, thinly sliced
  • Extra virgin olive oil
  • A pinch of Med Cuisine Sumac Spice
  • Salt, to taste


  1. Prepare the Cauliflower:

    • Preheat the oven to 250°C (482°F). Cut the cauliflower into thick steaks.
    • Blanch the cauliflower steaks in boiling water for about 2 minutes, then drain.
    • Drizzle with truffle oil and sprinkle with salt. Roast in the preheated oven or grill until golden and tender, about 15-20 minutes.
  2. Make the Black Tahini Sauce:

    • In a bowl, combine the black tahini and an equal amount of water to achieve a sauce consistency. Stir in truffle oil and season with salt to taste. Adjust the consistency with more water if necessary.
  3. Prepare the Lemony Parsley Salad:

    • In a small bowl, combine the chopped parsley, a drizzle of olive oil, thinly sliced lemon, sumac spice, and salt. Mix well.
  4. Assemble the Dish:

    • Spread a generous amount of the black tahini sauce on each plate. Place a cauliflower steak on top of the sauce.
    • Top the cauliflower with the lemony parsley salad.



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