Lebanese Cauliflower with Tahini Sauce (Arnabeet B'Tahini)
Arnabeet B’Tahini is a flavourful Levantine dish of roasted cauliflower served with a creamy, tangy tahini sauce. The cauliflower is roasted until golden and charred, while the nutty sesame sauce adds richness and brightness from garlic and lemon. A simple, naturally vegan dish perfect for mezze or as an easy side.
Servings: 4 as an appetiser
Calories: 377kcal
Ingredients
- 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.
Nutrition
Calories: 377kcal | Carbohydrates: 15g | Protein: 8g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Sodium: 345mg | Potassium: 586mg | Fiber: 4g | Sugar: 3g | Vitamin A: 21IU | Vitamin C: 77mg | Calcium: 77mg | Iron: 2mg