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.
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.
- Olive oil: 1 glass
- Ground caraway: 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.
- Tahini: 1 glass
- Garlic: 3 cloves
- Lemon juice: 30 ml
