Lebanese Cauliflower with Tahini (Arnabeet b’Tahini)
By Lee Jackson ↣ Published on: May 19, 2026
Deeply roasted, golden cauliflower with a creamy, lemony tahini sauce — this Lebanese classic is one of the simplest, most flavour-packed dishes I make. It’s always part of my Mediterranean table, and always the first to be devoured.
Arnabeet B'Tahini (cauliflower with tahini sauce) is a combination for the ages. A pairing which is commonplace in the Mediterranean, it's long been known that they work magic when together. This recipe is so simple to create at home, and transforms the ordinary into something quite spectacular.
For me, growing up, cauliflower was not a particularly exciting vegetable - usually boiled to death and mushy, served on a Sunday with other, better veg. It wasn't until I discovered the joy of roasted cauliflower that it turned a corner — and I've never looked back. In particular, on first tasting this Lebanese pairing, I couldn't quite believe how delicious cauliflower could be, and it's pretty much the only way I serve it now.
This recipe is a proud member of my Mediterranean, and curated Mediterranean Vegetarian collections, where you'll find similar healthy and simple recipes.
What's Ahead?
What is Arnabeet B'Tahini?
Arnabeet B’Tahini is a beloved Levantine and Eastern Mediterranean dish made with roasted or fried cauliflower served in a creamy tahini sauce. Popular across Lebanon, Palestine and the wider Middle East, the name translates roughly to “cauliflower with tahini.”
The nutty richness of sesame tahini pairs beautifully with the sweet, caramelised cauliflower, often finished with lemon juice, garlic and parsley. It can be served warm or at room temperature as part of a mezze spread, light lunch or side dish, and is especially delicious with warm flatbread.
Typically, the dish features deep-fried cauliflower which chars the vegetable more than roasting. But, roasting creates similar results without the fuss (and oil) of deep frying. It's the light bitterness of the char, combined with the natural sweetness of the cauliflower and nuttiness of the tahini that make this a complete harmonious dish.
Why You'll Love this Recipe?
- It's creamy - the creamy, nutty tahini sauce transforms the humble cauliflower into something special.
- It's simple - there are hardly any ingredients to make this happen!
- It's versatile - It's perfect served warm or cold, making it ideal for make-ahead meals or mezze spreads.
- Vegan - It's vegan, gluten free and healthy.
Stuff You'll Need
Ingredients are few, and everything is easy to get hold of. Here's what goes into this magical cauliflower tahini recipe.
- Cauliflower - the humble cauli becomes the star of the show.
- Tahini paste - for all that wonderful creamy nuttiness
- Olive oil - for roasting the cauliflower
- Lemon - brings a sharp vibrancy to the tahini sauce
- Garlic - adds a little backbone to the sauce.
Step by Step
Making this Lebanese roasted cauliflower recipe is very easy, just hold your nerve as you see the cauliflower begin to burn as that's where all the flavour lies.
- Roast the cauliflower - Drizzle the cauliflower with a generous glug of olive oil (this helps with the charring) and roast in a hot oven (220ºC/450ºF) for 30-40 minutes. Turn once during cooking and hold out until the cauliflower chars on all sides. Honestly, unless it's on fire, charring can be as dark as you like.
- Make the sauce - Whisk together the tahini, lemon juice and crushed garlic. It'll seize up, so we water down with a little water until it's the consistency of pouring cream. Season with a little salt. You can also add a tablespoon of Greek yoghurt at this stage too for a tangy version.
- Serve - I like mine served hot, but it's also commonplace to serve at room temperature too. Simply arrange the cauliflower on a platter with a small bowl of the sauce on the side. I also like to have a fresh grind of black pepper over everything for a little extra flavour. You can serve extra lemon wedges on the side too, which is lovely.
Pro Tips
- Hold your nerve - charring the cauliflower is the essential part of the dish. It transforms the flavour and counteracts the earthiness of the tahini. Don't be afraid to take it quite far with the charring (as long as it doesn't completely burn). I was fairly conservative with my roasting for the photoshoot, but it's a great indication of where to aim for.
- Make ahead - This dish doesn't suffer when served at room temperature, so it's a good option for making ahead so that you can whip it onto the table with no effort to start off your Med-style meal.
Garnishes
Although typically served simply. It's common to see this dish adorned with some garnishes to liven up its beige appearance:
- Fresh Herbs - I'll often add a generous sprinkling of herbs (think fresh mint, parsley or dill).
- Dried Herbs - dried mint or dill offer a unique addition.
- Pine nuts - fry the nuts in a little butter and drizzle everything (butter too) over the cauliflower.
- Za'atar - the dried herb and sesame mix is fantastic sprinkled over.
- Sumac - the tart sourness of sumac works well with the other complimentary flavours.
- Pomegranate seeds - the vibrant and sour pops of flavour are a welcome addition.
- Shatta Sauce - although not traditional, try a light addition of spicy shatta sauce to add a bit of chilli heat.
Ready to get cooking?
If ever there was a dish that is my go-to for a Middle Eastern or Mediterranean inspired feast, this is the recipe. I make this dish all the time, as it's a simple and effective combination that always impresses. I'm sure you'll agree, and if you're new to roasted cauliflower, you're in for a life-changing treat! Enjoy!
More Mediterranean recipes
If you liked this recipe, I'm sure you'll love some more of my favourite Mediterranean recipes too.
Any Questions? (FAQ)
What is Arnabeet B'Tahini?
Arnabeet B'Tahini is a traditional Lebanese and Levantine dish made with roasted or fried cauliflower served with a creamy tahini sauce. The name translates to "cauliflower with tahini," and it's commonly enjoyed as part of a mezze spread or as a simple side dish.
Is Lebanese cauliflower with tahini vegan?
Yes, Arnabeet B'Tahini is naturally vegan. It's made using cauliflower, tahini (ground sesame seeds), lemon juice, garlic and olive oil, with no animal products required.
Can I fry the cauliflower instead of roasting it?
Yes, traditionally the cauliflower is deep-fried for a crispier texture and deeper flavour. However, roasting is a lighter and easier alternative that still delivers excellent caramelisation and flavour.
Can Arnabeet B'Tahini be made ahead of time?
Absolutely. This dish can be made ahead and served at room temperature, making it ideal for entertaining or preparing as part of a mezze spread.
What do you serve with cauliflower tahini?
Arnabeet B'Tahini is often served with warm flatbread, alongside other Middle Eastern dishes like hummus, salads, grilled meats or rice dishes as part of a larger spread
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Lebanese Cauliflower with Tahini Sauce (Arnabeet B'Tahini)
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Print Recipe Pin Recipe Save RecipeIngredients
- 1 cauliflower cut into florets
- ⅓ cup olive oil
- Salt & pepper
- ½ cup tahini
- ¼ cup lemon juice
- 1 small garlic clove crushed
- ½ tsp salt
Instructions
- Preheat the oven to 220ºC/450ºF.
- Spread the cauliflower florets out on a large baking tray. Drizzle with the olive oil, season well with salt and pepper, and toss to coat evenly. Roast for 30–40 minutes, turning once halfway, until deeply golden and charred in places. Don’t be tempted to take it out too early — the deep roasting is where all the flavour develops.
- Meanwhile, add the tahini, lemon juice, garlic and salt to a bowl. It will seize and thicken — that’s completely normal. Gradually whisk in about 1/2 cup of cold water, a little at a time, until you have a smooth, pourable sauce.
- Adjust the consistency with more water if needed — looser for drizzling, thicker for dipping. Taste and tweak with extra lemon juice or salt to your liking.
- Serve the hot roasted cauliflower with the tahini sauce on the side for drizzling.
Notes
- Don’t hold back on the roast – deep charring is key to the flavour. It brings out sweetness in the cauliflower and balances the richness of the tahini. Aim for well-browned edges, not pale florets.
- Make ahead friendly – this dish works beautifully at room temperature, making it perfect for prepping in advance and serving as part of a mezze or Mediterranean-style spread.
- Fresh herbs – a generous sprinkle of mint, parsley or dill lifts the dish and adds freshness.
- Dried herbs – dried mint or dill give a more intense, slightly earthy herbal note.
- Pine nuts – fry in a little butter, then spoon over the cauliflower (including the butter) for richness and crunch.
- Za’atar – a sprinkle of this sesame and herb blend adds depth and texture.
- Sumac – its sharp, lemony tang cuts through the richness perfectly.
- Pomegranate seeds – add bursts of colour and sweet-sour freshness.
- Shatta sauce – not traditional, but a drizzle adds a welcome hit of chilli heat.
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