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Lebanese Roasted Cauliflower with Tahini Sauce Recipe
Ben Carraoli

Lebanese Roasted Cauliflower with Tahini Sauce Recipe

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.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.