Lebanese · PANTRYHOP RECIPE
Lebanese-Style Roasted Cauliflower with Tahini
35 minutes · 4 servings · vegan
Roasted vegetables with tahini are a common Lebanese mezze-style side.
Ingredients
Check you have the quantities below.
- 1 large head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 2 to 4 tbsp water
Let’s make it
- Heat oven to 220 C/425 F.
- Toss cauliflower with olive oil, salt, and paprika.
- Roast 20-25 minutes until browned and tender.
- Mix tahini, lemon juice, garlic, and water to make a pourable sauce.
- Drizzle the sauce over the cauliflower and serve.
Roast the cauliflower until very soft if serving younger children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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