I absolutely love this Lebanese Roasted Cauliflower with Tahini Sauce Recipe — it’s one of those dishes I make again and again. The first time I roasted cauliflower with aromatic spices and drizzled it with creamy tahini, I was hooked.
Even friends who don’t typically like cauliflower ask for seconds! It’s simple, flavor-packed, and perfect whether you’re cooking for your family or entertaining guests.
You can also enjoy similar flavors with Blueberry Banana Muffins Recipe for a sweet touch afterward. Follow along and I’ll walk you through every part of the recipe with helpful tips so you nail it the first time!
🛒 Ingredients for Lebanese Roasted Cauliflower with Tahini Sauce
Here’s everything you’ll need to create this vibrant Middle Eastern-inspired dish:
- 1 large head cauliflower – fresh works best; keeps florets firm and flavorful.
- 2 tablespoons olive oil – helps the spices stick and gives a beautiful roast.
- 1 teaspoon ground cumin – adds warm, smoky depth.
- ½ teaspoon smoked paprika – gives color and subtle smokiness.
- ¼ teaspoon ground turmeric – golden hue and gentle earthy flavor.
- Salt and black pepper, to taste – essential for seasoning.
For the Tahini Sauce:
- ½ cup tahini – choose a good-quality brand for the creamiest sauce.
- 2 tablespoons fresh lemon juice – bright acidity balances richness.
- 1 clove garlic, minced – freshly minced garlic makes all the difference.
- ¼ teaspoon salt – enhances all flavors.
- 3–4 tablespoons water – to achieve desired sauce consistency.
Note: This recipe serves about 4 people as a side dish.
🔄 Variations & Flavor Boosters
Want to tailor this to your taste or dietary needs? Try these options:
- Dairy-free & vegan: This recipe is naturally dairy-free and completely plant-based.
- Add heat: Sprinkle a pinch of cayenne or chili flakes for a spicy kick.
- Herb boost: Toss with fresh parsley or cilantro before serving for brightness.
- Nutty crunch: Toasted pine nuts or sesame seeds make lovely garnishes.
- Sumac twist: Add a pinch of sumac for a tangy, authentic Middle Eastern flavor.
- You can also pair it with Peanut Butter and Banana Overnight Oats Recipe for a wholesome breakfast the next morning.
⏱️ Cooking Time
Here’s the time breakdown so you can plan:
- Prep Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40–45 minutes
🍳 Equipment You’ll Need
- Oven – for roasting the cauliflower to golden perfection.
- Baking sheet – keeps cauliflower spread for even roasting.
- Parchment paper – prevents sticking and makes clean-up easier.
- Large mixing bowl – to toss cauliflower with oil and spices.
- Small bowl & whisk/fork – for mixing the tahini sauce smoothly.
🍽️ How to Make Lebanese Roasted Cauliflower with Tahini Sauce
Prepare the Cauliflower
First, preheat your oven so it’s nice and hot for roasting. Chop the cauliflower into evenly sized bite-sized florets so they cook at the same rate. I like to dry them well after washing to help them roast instead of steam.
Season and Roast
Place the florets in a large bowl and drizzle with olive oil. Add cumin, smoked paprika, turmeric, salt, and pepper, then toss until every piece is coated evenly. Spread them in a single layer on your baking sheet and roast until golden brown and slightly crispy on the edges.
Make the Tahini Sauce
While the cauliflower is roasting, combine tahini, lemon juice, minced garlic, and salt in a small bowl. The mixture will thicken at first — that’s normal. Gradually add water, one tablespoon at a time, whisking until the sauce becomes smooth and pourable.
Combine and Serve
Once the cauliflower is tender and beautifully browned, remove it from the oven and let it cool slightly. Drizzle the tahini sauce generously over the top or serve it on the side for dipping. I personally love adding a squeeze of fresh lemon before serving.
💡 Additional Tips for Making This Recipe Better
Here are some personal tips I’ve learned from making this dish often:
- I always use fresh cauliflower because frozen tends to turn soft and watery.
- I make sure not to overcrowd the pan — spacing helps create crispy edges.
- I flip the florets halfway through roasting for even browning.
- I taste the tahini sauce before thinning it too much with water.
- I sometimes add lemon zest or a drizzle of extra virgin olive oil right before serving for extra flavor.
🍽️ How to Serve Lebanese Roasted Cauliflower with Tahini Sauce
This dish looks beautiful when plated thoughtfully. I like to spread the roasted cauliflower on a wide serving platter and drizzle the tahini sauce in zigzag patterns for presentation. Garnish with chopped parsley, toasted sesame seeds, or even a few pomegranate arils for color contrast.
Serve it alongside grilled chicken, lamb, falafel, or warm pita bread. It also works wonderfully as part of a mezze platter with hummus and fresh salads.
🧾 Nutritional Information (Approximate per serving)
Here’s a quick look at the nutrition:
- Calories: ~300 kcal
- Protein: 7–10 g
- Carbohydrates: 20–25 g
- Fat: 20–25 g
This recipe is naturally vegan, gluten-free, and packed with fiber and healthy fats from tahini.
🧊 Make Ahead and Storage
Storing
Store leftover roasted cauliflower and tahini sauce separately in airtight containers in the refrigerator. They stay fresh for up to 3–4 days, making this a great meal-prep option.
Freezing
You can freeze the roasted cauliflower for up to 2 months, although the texture may soften slightly after thawing. I recommend freezing the tahini sauce separately or making it fresh when ready to serve.
Reheating
To restore crispiness, reheat the cauliflower in a preheated oven at 350°F (175°C) for about 10–12 minutes. Microwaving works for convenience, but the oven gives the best texture.
❤️ Why You’ll Love This Recipe
This Lebanese Roasted Cauliflower with Tahini Sauce recipe is a true crowd-pleaser for so many reasons:
- Easy to prepare: Simple ingredients and straightforward steps make it beginner-friendly.
- Bold flavors: Warm spices and creamy tahini create a rich, satisfying taste.
- Healthy and wholesome: Packed with plant-based nutrients and fiber.
- Versatile: Perfect as a side dish, appetizer, or vegetarian main.
- Customizable: You can easily adjust spices and toppings to suit your preferences.
If you’re looking for a flavorful vegetable dish that feels both comforting and elegant, this recipe will quickly become one of your favorites — just like it did for me.
Lebanese Roasted Cauliflower with Tahini Sauce Recipe
Ingredients
Method
- First, preheat your oven so it’s nice and hot for roasting. Chop the cauliflower into evenly sized bite-sized florets so they cook at the same rate. I like to dry them well after washing to help them roast instead of steam.
- Place the florets in a large bowl and drizzle with olive oil. Add cumin, smoked paprika, turmeric, salt, and pepper, then toss until every piece is coated evenly. Spread them in a single layer on your baking sheet and roast until golden brown and slightly crispy on the edges.
- While the cauliflower is roasting, combine tahini, lemon juice, minced garlic, and salt in a small bowl. The mixture will thicken at first — that’s normal. Gradually add water, one tablespoon at a time, whisking until the sauce becomes smooth and pourable.
- Once the cauliflower is tender and beautifully browned, remove it from the oven and let it cool slightly. Drizzle the tahini sauce generously over the top or serve it on the side for dipping. I personally love adding a squeeze of fresh lemon before serving
Notes
- I always use fresh cauliflower because frozen tends to turn soft and watery.
- I make sure not to overcrowd the pan — spacing helps create crispy edges.
- I flip the florets halfway through roasting for even browning.
- I taste the tahini sauce before thinning it too much with water.
- I sometimes add lemon zest or a drizzle of extra virgin olive oil right before serving for extra flavor.
