Baked Cauliflower with Tahini Sauce

6 servings

30 minutes

Baked cauliflower with tahini sauce embodies the simplicity and elegance of Arab cuisine. This recipe is rooted in traditional Middle Eastern culinary practices, where tahini—a sesame paste—holds a prestigious place. Roasting the cauliflower to a golden crust gives it sweetness and light caramelization, while aromatic cumin enhances the dish's Eastern notes. The creamy tahini sauce with garlic and lemon juice adds a rich texture and refreshing tang. The dish can be served hot or at room temperature and pairs wonderfully with crispy lavash or a light vegetable garnish. An ideal choice for those who appreciate healthy and flavor-rich cuisine.

Energy value per serving

• Calories: 671.6
• Proteins: 17.9g
• Fats: 58.6g
• Carbohydrates: 19.9g

Ingredients

• Olive oil: 1 glass
• Ground cumin: 4 tsp
• Cauliflower: 2 head
• Coarse salt: to taste
• Ground black pepper: to taste
• Tahini: 1 glass
• Garlic: 3 clove
• Lemon juice: 30 ml

Cooking steps

1. Preheat the oven to 260˚C. In a large bowl, mix oil, cumin, cauliflower, salt, and pepper. Spread onto 2 rimmed baking sheets. Roast, turning the sheets, until tender, about 25-30 minutes.

   Required ingredients:

   • Olive oil: 1 glass
   • Ground cumin: 4 teaspoons
   • Cauliflower: 2 heads
   • Coarse salt:  to taste
   • Ground black pepper:  to taste

2. Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup of water in a small bowl, and season with salt. Serve the cabbage hot or at room temperature with tahini sauce.

   Required ingredients:

   • Tahini: 1 glass
   • Garlic: 3 cloves
   • Lemon juice: 30 ml