I’ll be honest — cauliflower used to be one of those vegetables I didn’t get excited about. But the first time I roasted it Lebanese-style and paired it with a creamy tahini sauce, I completely changed my mind. The edges turned golden and crispy, while the inside stayed tender and flavorful. The lemony, garlicky tahini sauce took everything to the next level.

Now, I make this Lebanese Roasted Cauliflower with Tahini Sauce Recipe whenever I want something simple, healthy, and seriously delicious — and when I’m craving something sweet afterward, I often balance it with a homemade treat like raffaello coconut tiramisu recipe.

Ingredients

Here’s everything you need to create perfectly roasted cauliflower with a rich, herby tahini sauce.

For the Roasted Cauliflower

• 1 large head cauliflower, cut into florets – Fresh cauliflower works best. Frozen cauliflower tends to release too much moisture and won’t crisp properly.
• 2 tablespoons olive oil – Helps the cauliflower caramelize beautifully in the oven. Don’t reduce this too much or it may dry out.
• 1 teaspoon salt – Enhances the natural sweetness of the cauliflower as it roasts.
• 1/2 teaspoon garlic powder – Adds subtle savory depth without overpowering the vegetable.
• 1/4 teaspoon black pepper – Freshly cracked pepper provides better flavor.

For the Lemon Herb Tahini Sauce

• 1/2 cup tahini – Use smooth, high-quality tahini for the creamiest texture. Stir it well before measuring.
• 1/4 cup fresh lemon juice – Always use freshly squeezed lemon juice for bright, balanced flavor. Bottled juice can taste bitter.
• 2 cloves garlic – Fresh garlic delivers bold flavor; mince finely for smooth blending.
• 1/3 cup water (plus more as needed) – Helps thin the sauce to your desired consistency. Add slowly.
• 1/2 cup fresh parsley – Brings freshness and color to the sauce.
• 1/4 cup fresh chives – Adds a mild onion flavor without being overpowering.
• 1/4 cup fresh dill – Gives a subtle, slightly tangy herbal note.
• 8 fresh mint leaves – Adds brightness and a refreshing finish.
• 1 teaspoon salt (adjust to taste) – Balance the acidity and richness of the tahini.

Note: This recipe serves approximately 4 people generously as a side dish.

Variations

This recipe is naturally versatile, and I love customizing it depending on what I’m serving it with.

• Add spices like cumin, smoked paprika, or turmeric to the cauliflower before roasting for deeper Middle Eastern flavor.
• Toss in roasted chickpeas for added protein and texture.
• Sprinkle red pepper flakes into the tahini sauce for a gentle kick of heat.
• Replace mint with cilantro if you prefer a different herbal flavor.
• For a lighter sauce, increase lemon juice slightly and thin with extra water.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 25–30 minutes
• Total Time: About 40 minutes

Equipment You Need

• Oven – To roast the cauliflower until golden and tender.
• Large baking sheet – Ensures the florets have space to crisp properly.
• Mixing bowl – For tossing cauliflower with oil and seasoning.
• Sharp knife – To cut evenly sized florets for even cooking.
• Food processor or blender – To blend the tahini sauce until smooth.

How to Make Lebanese Roasted Cauliflower with Tahini Sauce Recipe

This recipe comes together quickly and doesn’t require complicated steps. Just roast, blend, and serve.

Prepare the Cauliflower

Start by washing the cauliflower and cutting it into evenly sized florets. I always pat them completely dry with a towel because moisture prevents crisping. Uniform pieces ensure everything cooks at the same rate.

Season the Cauliflower

Place the florets in a large bowl and drizzle with olive oil. Sprinkle in salt, garlic powder, and black pepper, then toss thoroughly to coat every piece. Make sure each floret has a light layer of oil to encourage browning.

Roast Until Golden

Spread the cauliflower in a single layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25–30 minutes, flipping halfway through. The goal is crispy, caramelized edges and fork-tender centers.

Prepare the Tahini Sauce

While the cauliflower roasts, combine tahini, lemon juice, garlic, herbs, salt, and water in a food processor. Blend until smooth and creamy. If it seems too thick, add water one tablespoon at a time until silky.

Plate and Serve

Transfer the roasted cauliflower to a serving platter. Serve the tahini sauce on the side or drizzle it directly over the top. Garnish with extra herbs for a vibrant finish. For a complete meal, you could even pair it with something hearty like cheesy one pot beef and potatoes recipe for a satisfying contrast.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve learned a few tricks that really improve the final result:

• I always spread the cauliflower in a single layer — overcrowding causes steaming instead of roasting.
• I roast the florets cut-side down for better caramelization.
• I taste the tahini sauce before serving and adjust lemon or salt as needed.
• I sometimes roast a few lemon wedges alongside the cauliflower for extra brightness.
• I let the cauliflower rest for a couple of minutes before serving so the flavors settle.

How to Serve Lebanese Roasted Cauliflower with Tahini Sauce Recipe

This dish works beautifully as a side or as part of a larger spread. I like serving it on a wide platter with tahini drizzled artistically over the top. Sprinkle fresh parsley, dill, or red pepper flakes for color contrast.

It pairs perfectly with grilled chicken, lamb, or fish. You can also serve it with warm pita bread and hummus for a vegetarian mezze platter. For a heartier option, spoon it over rice or quinoa bowls.

Nutritional Information

Here’s a general nutritional overview per serving:

• Calories: Moderate, depending on tahini portion
• Protein: Provides plant-based protein from tahini
• Carbohydrates: Naturally low-carb from cauliflower
• Fat: Healthy fats from olive oil and sesame tahini

Make Ahead and Storage

Storing

Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3–4 days. Keep the sauce in a separate container to maintain texture.

Freezing

Roasted cauliflower can be frozen for up to 2 months. However, I don’t recommend freezing the tahini sauce because the texture may change once thawed.

Reheating

Reheat cauliflower in a 350°F (180°C) oven for about 8–10 minutes to restore crispiness. The tahini sauce can be served cold or gently stirred to loosen before serving.

Why You’ll Love This Recipe

This dish quickly became one of my favorites, and here’s why it might become yours too:

• Easy to prepare – Simple ingredients and straightforward steps make it perfect for busy days.
• Packed with flavor – Roasting enhances natural sweetness while the tahini sauce adds creamy tang.
• Naturally vegan and dairy-free – Great for plant-based or allergy-friendly meals.
• Versatile – Works as a side dish, appetizer, or light main course.
• Healthy and wholesome – Loaded with vegetables and nourishing fats without feeling heavy.