Musakhan Nabati (Sumac Cauliflower on Taboon Bread)

Thinly slice the onions.

Cut the cauliflower into large florets.

Heat half the olive oil in a large frying pan and cook the onions over low heat, stirring occasionally, until deeply softened and golden.

Stir the sumac, allspice, cinnamon, salt and pepper into the onions and cook briefly until fragrant.

Push the onions to one side of the pan, add the remaining olive oil, and add the cauliflower florets, turning to coat, until lightly browned in places.

Spoon the onions back over the cauliflower, cover, and cook over low heat until the cauliflower is completely tender when pierced with a knife.

Toast the pine nuts in a dry frying pan over low heat, shaking often, until golden.

Warm the taboon bread on a baking tray in a hot oven until heated through.

Place each warm taboon bread on a plate, top with a generous spoonful of the sumac cauliflower and onions, and scatter with the toasted pine nuts.