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Lebanese Roasted Cauliflower with Tahini
Roasted cauliflower drizzled with a creamy garlic-tahini sauce and fresh herbs.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 2.
Ingredients
- 1 head cauliflower
- 2 tbsp olive oil
- Salt & pepper
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove
- Water as needed
- Optional: parsley, cumin, paprika, pomegranate seeds
Cooking Steps
Prep cauliflower
Cut into florets or roast whole for dramatic presentation.
Season
Toss with olive oil, salt, pepper, and optional spices.
Roast
Bake at 425°F (220°C) for 25–40 minutes until golden.
Make tahini sauce
Mix tahini, lemon, garlic, and water until creamy.
Serve
Drizzle sauce over cauliflower and garnish with herbs or pomegranate.
Optional Enhancements
- Broccoli instead of cauliflower
- Spiced version: add cumin or smoked paprika before roasting
- Green goddess style: add herbs to the tahini sauce
Plant & Growing Tips
Cauliflower
- Cool-season crop.
- Start indoors; transplant when seedlings have 4–6 leaves.
- Needs consistent moisture and fertile soil.
Garlic
- Plant cloves in autumn.
- Mulch heavily over winter.
Parsley (optional)
- Prefers moist, rich soil.
- Harvest regularly to encourage fresh growth.
Natural Pest Control
- Row covers prevent cabbage moths.
- Neem oil controls aphids and beetles.
- Companion plants: dill, sage, and mint deter pests.
Harvest
Cauliflower
- Harvest when heads are firm and tight.
- Protect heads from sun by tying outer leaves loosely over them.
Garlic
- Harvest when lower leaves brown.
Parsley
- Cut outer stems first.
Storing & Freezing
Roasted cauliflower lasts 3 to 4 days in fridge. Tahini sauce keeps 1 week refrigerated. Cauliflower becomes soft when frozen, so it's best fresh.
