Roast Cauliflower with Parsley, Lemon, Garlic & Tahini Sauce

Roast Cauliflower with lemon, garlic and tahini sauce

Roast Cauliflower with lemon, garlic and tahini sauce

I learned this traditional Lebanese dish from my neighbour. The sauce is absolutely addictive!!


Cauliflower, cut into florets
3/4 teaspoon cumin
Olive oil
Salt and pepper
Parsley, finely sliced


4 tablespoons tahini*
Juice of one lemon (add more of your sauce is too thick!)
One clove garlic, minced
1/2 teaspoon honey or maple syrup**
Salt and pepper, to taste



Toss cauliflower florets in olive oil, cumin, salt and pepper.
Spread on baking tray.
Bake in pre-heated oven (180 degrees celsius) for 30 minutes or until cooked


Combine tahini, lemon juice and minced garlic in a bowl
Whisk until it becomes a smooth sauce. It may take a few minutes, and at one point you will want to give up because it splits: don't give up! Show that sauce who's boss, keep whisking, and you will be rewarded with the most delicious sauce evah!!!
Season with salt and pepper to tast

To serve:

Arrange cauliflower on a plate or platter.
Top with lemon tahini sauce and sprinkle with finely chopped parsley.


* Did you know that tahini is made of sesame seeds? It's basically just a paste made of crushed sesame seeds. It comes in hulled and unhulled varieties. The unhulled variety has a more bitter flavour, so if you use it, then add a tiny touch of sweetness (honey or maple syrup) to balance it out.

** Some people like a tiny hint of sweetness in their tahini sauce. If you use unhulled tahini, then definitely add the honey or maple syrup. Just a tiny bit OK, or you will mess with the flavour profile!