Obviously the original version of musakhan is a big leg of chicken with pinenuts and sumac served on a flatbread but this recipe gestures towards it and is both really easy to whip up (especially if you have some frozen or ready made naan). Usually it’s not served with a yogurt sauce but I think most things in life would be better with a yogurt sauce. You could easily add some fresh olives, tomatoes, or finishing olive oil instead and those would all be nice additions too.
Cauliflower Musakhan
Preheat the oven to 200°C.
In a 9x9 baking dish, combine the cauliflower, onions, olive oil, sumac, cumin, cinnamon and salt and pepper and mix to evenly spread the spices. Cover with foil, then bake for 20 minutes.
Remove the foil and add in the chickpeas, mixing them in the baking dish before baking for an additional 10-12 minutes.
Make the tahini sauce while the cauliflower chickpea mixture is cooling by mixing together all of the ingredients in a bowl and adjusting the amount of water and spices as desired.
Can be eaten by itself with the yogurt sauce, pomegranate seeds, pine nuts, and parsley or on top of naan or rice with greens.