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Lebanese Roasted Cauliflower with Tahini

Roasted cauliflower drizzled with a creamy garlic-tahini sauce and fresh herbs.

Lebanese Roasted Cauliflower with Tahini

Ingredients

  • 1 head cauliflower
  • Olive oil
  • Salt & pepper
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 garlic clove
  • Water as needed
  • Optional: parsley, cumin, paprika, pomegranate seeds

Method

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Swaps & variations

  • Broccoli instead of cauliflower
  • Spiced version: add cumin or smoked paprika before roasting
  • Green goddess style: add herbs to the tahini sauce

Storing & freezing

Roasted cauliflower lasts 3–4 days in fridge. Tahini sauce keeps 1 week refrigerated. Cauliflower becomes soft when frozen—best fresh.

Grow it yourself

  • Cool-season crop.,Start indoors; transplant when seedlings have 4–6 leaves.,Needs consistent moisture and fertile soil. Cauliflower
  • Plant cloves in autumn.,Mulch heavily over winter. Garlic
  • Prefers moist, rich soil.,Harvest regularly to encourage fresh growth. Parsley (optional)
  • Row covers prevent cabbage moths.
  • Neem oil controls aphids and beetles.
  • Companion plants: dill, sage, and mint deter pests.
  • Harvest when heads are firm and tight.,Protect heads from sun by tying outer leaves loosely over them. Cauliflower
  • Harvest when lower leaves brown. Garlic
  • Cut outer stems first. Parsley

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