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Lebanese Roasted Cauliflower with Tahini Sauce

Lebanese Roasted Cauliflower with Tahini Sauce is a beautifully balanced dish that pairs the crispy, golden-brown edges of oven-roasted cauliflower with a rich, creamy tahini sauce. Inspired by traditional Lebanese flavors and street food from Beirut, this recipe brings together simple ingredients in a stunning presentation. Perfect as part of a mezze platter or served on its own, it’s a satisfying, healthy vegetarian side that adds bold taste and vibrant color to any table.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Lebanese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 large head cauliflower approx. 2–2.5 lbs or 900–1134 g, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 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
  • 1/4 teaspoon salt
  • 3 –4 tablespoons water to thin, 45–60 ml

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Cut the cauliflower into bite-sized florets of similar size for even roasting.
  3. In a large bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, turmeric, salt, and pepper until evenly coated.
  4. Spread cauliflower in a single layer on the prepared baking sheet, avoiding overcrowding.
  5. Roast for 25 minutes, flipping the florets halfway through for even browning.
  6. While cauliflower is roasting, make the tahini sauce: whisk together tahini, lemon juice, garlic, and salt. Gradually add water until the sauce reaches a creamy, pourable consistency.
  7. Once roasted, allow cauliflower to cool slightly, then transfer to a serving dish.
  8. Drizzle with tahini sauce or serve the sauce on the side.
  9. Garnish with chopped parsley if desired, and serve warm.

Notes

  • - For extra flavor, garnish with parsley, cilantro, or pomegranate seeds.
  • - Add