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Lebanese Roasted Cauliflower with Tahini Sauce Recipe
Ash Tyrrell

Lebanese Roasted Cauliflower with Tahini Sauce Recipe

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

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