Lebanese Roasted Cauliflower with Tahini Sauce
Immerse your palate in the vibrant flavors of the Middle East with this Lebanese Roasted Cauliflower with Tahini Sauce. The cauliflower is roasted to perfection, creating a deliciously crispy texture that pairs exquisitely with the rich, creamy tahini sauce. This dish is a perfect addition to your mezze table or as a savory side that will impress at any dinner gathering.
Equipment
- Oven
- Baking sheet
- Parchment Paper or Silicone Baking Mat
- Large bowl
- Small bowl
- Whisk
Ingredients
- 1 large head cauliflower approximately 2-2.5 lbs or 900-1134 grams
- 2 tablespoons olive oil 30 ml
- 1 teaspoon ground cumin 2 grams
- 1/2 teaspoon smoked paprika 1 gram
- 1/4 teaspoon ground turmeric 0.5 grams
- Salt and black pepper to taste
For the Tahini Sauce:
- 1/2 cup tahini 120 ml
- 2 tablespoons fresh lemon juice 30 ml
- 1 clove garlic, minced 3 grams
- 1/4 teaspoon salt 1 gram
- 3-4 tablespoons water to thin, 45-60 ml
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the cauliflower into bite-sized florets, ensuring they are roughly the same size for even roasting.
- In a large bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, turmeric, salt, and black pepper until well coated.
- Spread the cauliflower in a single layer on the prepared baking sheet, making sure the florets are not overcrowded to ensure even roasting.
- Roast in the preheated oven for 25 minutes or until the cauliflower is golden brown and crispy on the edges. Halfway through the cooking time, gently turn the florets to ensure all sides are roasted.
- While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and water. Add the water a tablespoon at a time until you reach the desired consistency; it should be creamy but pourable.
- Once the cauliflower is roasted, let it cool slightly before transferring it to a serving dish.
- Drizzle the tahini sauce generously over the warm cauliflower or serve it on the side for dipping.
- Serve immediately and enjoy!
Notes
For an extra burst of flavor, garnish with chopped parsley or coriander before serving.
The tahini sauce can be made ahead of time and stored in the refrigerator for up to a week.
If you prefer a bit of heat, add a pinch of cayenne pepper to the cauliflower before roasting.