Roasted Cauliflower and Tahini Manakish

Name: Roasted Cauliflower and Tahini Manakish
Prep time: 50 min
Cook time: 32 min
Total time: 1 h 22 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 cups (375 g) all-purpose flour, spooned and leveled; 2 tsp (6 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1 cup (230 ml) warm water, about 105–110°F (40–43°C); 3 tbsp (45 ml) extra-virgin olive oil, plus a little extra for greasing the bowl; 18 oz (510 g) cauliflower florets, cut into ½-inch (1 cm) pieces (from 1 medium head); 2 tbsp (30 ml) extra-virgin olive oil; 1 tsp (2 g) ground cumin; ¾ tsp (4½ g) fine sea salt; 1 cup (30 g) fresh flat-leaf parsley leaves and tender stems, finely chopped, loosely packed; 2 tbsp (12 g) za'atar; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (1 g) Aleppo pepper or red pepper flakes (optional); ⅓ cup (80 g) tahini, stirred well before measuring; 4 tbsp (60 ml) fresh lemon juice, 3 tbsp (45 ml) for the drizzle and 1 tbsp (15 ml) for the topping; 1 clove (3 g) garlic clove, finely grated or minced to a paste; 4 tbsp (60 ml) cold water, plus more to thin; ¼ tsp (1½ g) fine sea salt; 2 tbsp (15 g) all-purpose flour, for dusting the work surface

From the MyKitchenBank Kitchen

Soft, chewy Levantine flatbreads topped with cumin-roasted cauliflower, za'atar and fresh parsley, then finished with a lemony tahini drizzle. Fully vegan and ideal for sharing.

Prep: 50 min
Cook: 32 min
Wait: 1 hr 15 min
Total: 2 hr 37 min
Makes: 6 manakish (about 7-inch/18 cm rounds)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the dough
3 cups (375 g) all-purpose flour, spooned and leveled
2 tsp (6 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (9 g) fine sea salt
1 cup (230 ml) warm water, about 105–110°F (40–43°C)
3 tbsp (45 ml) extra-virgin olive oil, plus a little extra for greasing the bowl
For the roasted cauliflower
18 oz (510 g) cauliflower florets, cut into ½-inch (1 cm) pieces (from 1 medium head)
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (2 g) ground cumin
¾ tsp (4.5 g) fine sea salt
For the topping
1 cup (30 g) fresh flat-leaf parsley leaves and tender stems, finely chopped, loosely packed
2 tbsp (12 g) za'atar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (1 g) Aleppo pepper or red pepper flakes (optional)
For the tahini drizzle
⅓ cup (80 g) tahini, stirred well before measuring
4 tbsp (60 ml) fresh lemon juice, 3 tbsp (45 ml) for the drizzle and 1 tbsp (15 ml) for the topping
1 clove (3 g) garlic clove, finely grated or minced to a paste
4 tbsp (60 ml) cold water, plus more to thin
¼ tsp (1.5 g) fine sea salt
2 tbsp (15 g) all-purpose flour, for dusting the work surface

Equipment (7)

Large mixing bowl
2 large rimmed baking sheets (about 13×18-inch / 33×46 cm)
Parchment paper
Rolling pin
Small bowl or jar for the tahini sauce
Clean kitchen towel or plastic wrap
Bench scraper or sharp knife

Steps

Before you start

Plan on about 2½ hours in total. Most of it is hands-off while the dough rises.
Roast the cauliflower while the dough rises so both are ready at the same time.
Use two large rimmed baking sheets and set the oven racks in the upper and lower thirds before preheating.
Use warm water at about 105–110°F (40–43°C). It should feel comfortably warm, not hot, or it will damage the yeast.

1
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and dough salt.
- Add the warm water and 3 tbsp (45 ml) olive oil.
- Stir with a wooden spoon until a shaggy dough forms and no dry flour remains, about 1 minute.
+ Show details− Hide details
Ready when: No dry flour remains and the dough looks shaggy and sticky.
Tip: Keep the salt and yeast apart until they are whisked into the flour so the salt does not slow the yeast.
2
Knead until smooth
- Turn the dough onto a lightly floured counter.
- Knead for 8 minutes, pushing it away with the heel of your hand, folding it back and turning it a quarter turn.
- Dust with a pinch of the dusting flour only if it sticks badly.
+ Show details− Hide details
Ready when: Dough is smooth, soft and slightly tacky, and springs back slowly when poked.
Tip: Resist adding too much flour. A slightly tacky dough bakes into a softer manakish.
3
First rise
- Lightly oil the mixing bowl, place the dough in it and turn once to coat.
- Cover with a towel or plastic wrap and leave in a warm spot for 60 minutes.
- Start the cauliflower in the next step after about 25 minutes of rising.
+ Show details− Hide details
Ready when: Dough has doubled in size and a floured finger leaves a dent that fills back slowly.
Tip: If your kitchen is cool, set the bowl in the oven with only the light on.
4
Roast the cauliflowerOven 450°F / 230°C
- Position racks in the upper and lower thirds and heat the oven to 450°F (230°C).
- Toss the cauliflower pieces on a parchment-lined baking sheet with 2 tbsp (30 ml) olive oil, the cumin and ¾ tsp salt.
- Spread in a single layer.
- Roast for 18–20 minutes, stirring once halfway through.
+ Show details− Hide details
Ready when: Edges are deep golden brown and the pieces are tender when pierced with a fork.
Tip: Do not crowd the pan. Crowded cauliflower steams instead of browning.
5
Make the tahini drizzle
- In a small bowl, whisk the tahini, 3 tbsp (45 ml) of the lemon juice, the grated garlic and ¼ tsp salt.
- It will seize and look thick and pasty.
- Whisk in the cold water 1 tbsp at a time until smooth and pourable like heavy cream.
- Add a splash more water if it is too thick.
+ Show details− Hide details
Ready when: Sauce is pale, smooth and falls from the whisk in a ribbon.
Tip: The sauce thickens as it sits. Re-whisk with a teaspoon of water before drizzling.
6
Mix the topping
- Let the roasted cauliflower cool on the pan for 10 minutes.
- In a bowl, combine it with the parsley, za'atar, 2 tbsp (30 ml) olive oil, the remaining 1 tbsp (15 ml) lemon juice and the Aleppo pepper, if using.
- Gently crush about a third of the cauliflower with the back of a fork so the topping holds together.
+ Show details− Hide details
Ready when: Topping looks moist, with chunky and crumbly bits that hold together when pressed.
Tip: Leave the oven on. Raise it in the next steps while you shape the dough.
7
Divide and restOven 475°F / 245°C
- Punch down the risen dough and turn it onto a floured counter.
- Cut into 6 equal pieces of about 100 g each.
- Roll each into a smooth ball, cover with a towel and let rest for 15 minutes.
- Increase the oven to 475°F (245°C).
+ Show details− Hide details
Ready when: Balls are puffy and soft and no longer resist when pressed.
Tip: Weigh the pieces on a scale so the manakish bake evenly.
8
Shape the rounds
- Line two baking sheets with parchment.
- On a lightly floured surface, roll each ball into a 7-inch (18 cm) round about ¼ inch (6 mm) thick.
- Place 3 rounds on each sheet.
- Press your fingertips into each round to dimple it, leaving a ½-inch (1 cm) border.
+ Show details− Hide details
Ready when: Rounds are even in thickness with a dimpled center and a slightly raised rim.
Tip: If the dough springs back, cover it and rest it for 5 minutes.
9
Top the dough
- Divide the cauliflower topping into 6 equal portions.
- Spread one portion over each round, staying inside the border and pressing lightly so it sticks.
+ Show details− Hide details
Ready when: Each round is evenly covered inside the border with no bare patches.
Tip: Top right before baking. Topped dough left to sit turns soggy.
10
Bake the manakishOven 475°F / 245°C
- Bake both sheets at 475°F (245°C) for 10–12 minutes, swapping the sheets' positions and rotating them after 6 minutes.
+ Show details− Hide details
Ready when: Edges are golden brown, the bottoms are lightly browned and firm when lifted, and the cauliflower tips are toasted.
Tip: If the topping browns too fast, move the top sheet down a rack for the last 2 minutes.
11
Drizzle and serve
- Move the manakish to a wire rack or board and cool for 3 minutes.
- Re-whisk the tahini drizzle, thinning with a splash of water if needed, and zigzag over each round.
- Serve warm, cut into wedges.
+ Show details− Hide details
Ready when: Drizzle coats the topping in ribbons without running off the edges.

Good to know

Tips

Chop the cauliflower small. Large florets prop up the topping and can burn before the dough bakes.
Keep a ½-inch (1 cm) border bare so the edges puff and brown properly.
Stir tahini thoroughly before measuring, since the oil separates in the jar.
For a crisper base, preheat the baking sheets in the oven and slide the parchment with the manakish onto them.

Make ahead

"Make the dough through step 2, then refrigerate in an oiled, covered bowl for up to 24 hours. Bring to room temperature for 45 minutes before dividing. The roasted cauliflower topping and tahini drizzle can be made 1 day ahead and refrigerated separately. Bring the topping to room temperature before using."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store cooled manakish without the drizzle in an airtight container for up to 3 days. Freezer: wrap individually and freeze for up to 2 months. Reheat from fridge or frozen on a baking sheet at 350°F (175°C) for 8–10 minutes (12–15 from frozen) until hot, then add fresh drizzle. Keep the tahini drizzle in the fridge for up to 5 days."

Substitutions

za'atar → 2 tbsp dried thyme mixed with 1 tsp sumac and 1 tsp toasted sesame seeds. Approximates a homemade za'atar. Add a pinch of salt.
all-purpose flour → bread flour (same weight). Gives a chewier crumb. Add 1–2 tbsp more water if the dough feels stiff.
cauliflower florets → broccoli florets, finely chopped. Roast the same way, but check at 15 minutes as it browns faster.
fresh lemon juice → white wine vinegar or lime juice. Use slightly less (about 3 tbsp total) as vinegar is sharper.