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Lebanese Cauliflower with Tahini Sauce (Arnabeet) is a classic Middle Eastern dish made with crispy roasted cauliflower drizzle with a creamy, garlic tahini sauce. This authentic Lebanese cauliflower recipe is naturally vegetarian, packed with Mediterranean flavor from the sumac and an easy side dish or addition to a mezze platter or shawarma.
You might know Lebanese Cauliflower with Tahini Sauce as Arnabeet Mekleh in Arabic. It is a popular snack in Lebanon and is usually fried to make the cauliflower extra crispy. My version is roasted on high heat to get that same tender inside, crispy outside and warm flavor you get with frying. You could easily fry this recipe or even make it in the air fryer for that extra crispy texture. This Roatsed Lebanese Cauliflower uses cauliflower florets that are coated in extra virgin olive oil, sumac and garlic, roasted and then tahini sauce is drizzled for that delicious nutty, earthy flavor.
We love using this cauliflower in all kinds of meals from salmon rice bowls, to wraps, to a side dish alongside Lebanese Meat Pies. You can make this recipe using a few simple ingredients which I love. If you don’t have sumac on hand you can easily swap that for za’atar or even another spice like cumin, paprika or curry powder. If you like cauliflower recipes you also might like my Curry Cauliflower, Turmeric Cauliflower, Parmesan Roasted Cauliflower or Roasted Buffalo Cauliflower.
Why You Will Love Roasted Lebanese Cauliflower
This is a simple side dish to prepare! Here is why you will love this recipe:
• Easy to Prepare: You can have this roasted cauliflower on the table in under 30 minutes. It uses simple ingredients but packs a lot of flavor.
• Versatile Vegetable Dish: This cauliflower is so versatile and can be added to a variety of meals from a Mediterranean Hummus Bowl, to a Lebanese Chicken Shawarma Bowl or paired with Greek Chicken.
• Meal-prep: Roasted Lebanese cauliflower is such a great veggie to meal-prep on the weekends for the week ahead. You can reheat it in the microwave, air fryer or oven.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- cauliflower: try to use fresh cauliflower florets as frozen can hold a lot of water and become soggy. I suggest cutting the cauliflower into similar size so they cook evenly.
- sumac: the sumac adds a warmth to the cauliflower. If you don’t have sumac you can use za’atar, paprika or cumin.
- garlic: fresh garlic adds flavor but you can sub in garlic powder if you don’t have fresh.
- tahini sauce: the tahini sauce mixes together yogurt, tahini, lemon juice and garlic to create a delicious finishing touch.
Ways to Modify this Recipe
- spices: You could mix up the spices by using garlic powder, red pepper flakes, chili powder, paprika, za’atar, or curry powder.
- nuts: Sprinkling nuts onto this dish adds the crunch. I really love almonds, pine nuts, sunflower seeds and pistachios.
- herbs: Fresh herbs are a great addition to this cauliflower. Try fresh dill, fresh basil or mint.
- cheese: The cool, creaminess of cheese is a great addition to this roasted cauliflower dish. I especially love feta, goat cheese and Parmesan cheese.
Step-by-Step Instructions
Step 1: Prepare Cauliflower: Preheat the oven to 450 degrees F. Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic. In a small mixing bowl combine the olive oil, sumac, salt and pepper and garlic and stir. Drizzle the olive oil mixture over the cauliflower and toss to coat.
Step 2: Roast Cauliflower: On a large baking sheet evenly spread the cauliflower. Roast in the oven for 25-30 minutes or until the cauliflower is tender and starting to brown on the ends, flipping halfway through to ensure even browning.
Step 3: Create Tahini Sauce: While the cauliflower is roasting create the tahini sauce. In a large mason jar or salad dressing container combine the tahini paste, water, lemon juice, garlic, salt and pepper and whisk well until combine. Add cold water slowly for a thinner consistency if it is too thick. Taste and adjust seasoning.
Step 4: Garnish and Serve: Remove cauliflower from the oven and serve on a platter with fresh parsley and drizzle tahini sauce over the cauliflower.
Leftover Ideas
- Meal Prep: Ideal for meal prep for easy lunches and dinners through the week.
- Salad: Add the cauliflower florets to salads for an easy lunch the next day. Add it to my Grilled Chicken Greek Salad.
- Bowls: Try adding it to a grain bowl like this Chicken Shawarma Bowl.
- Platters: Ideal for adding to your favourite meat or vegetable platters. Great to dip in this Hummus Platter.
Serving Tips
Roasted cauliflower is really versatile side dish, or snack option, and can be served in a variety of different ways.
- Grilled Meats: This easy side dish pairs really well with grilled meats or seafood, ideal when you have the grill on. Try it with my Tandoori Grilled Chicken, Lemon Garlic Butter Grilled Ribeye, Grilled Chicken Wings, or Mediterranean Grilled Shrimp.
- Curries: Curry roasted cauliflower is a go to recipe when I’m serving spicy dishes like my Coconut Fish Curry, Curried Meatballs, or Easy Lamb Curry.
- Meat Free: For meat free dining try it with my Eggplant Curry, Curried Chickpeas or Pumpkin Curry.
- Dipping Sauce: Cauliflower also works really well as a snack with your favorite dipping sauce. Hot sauce is a great option or try my tahini yogurt dressing, a tahini sauce, or dill sauce.
Storage Tips
- Once cooked and cooled, store leftover cauliflower in an airtight container in the fridge for 2-3 days. To reheat leftovers place in a warm oven, or your air fryer, for 10-15 minutes to crisp up again.
- This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process.
Expert Tips for Lebanese Roasted Cauliflower
- For an even cook, break the head of cauliflower into even sized florets so that they cook at the same time.
- Give the cauliflower a really good mix in the oil and spice blend to ensure each floret is completely covered.
- Don’t overcrowd the baking pan, allow space between each floret of cauliflower for the air to circulate. This ensures the cauliflower roasts rather than steams.
Recipe FAQ
The trick to crispy roasted cauliflower is not to overcrowd the pan. Cut the cauliflower into even sized florets, which ensures an even cook. Then lay in the pan with plenty of space between each floret to allow airflow, so that the cauliflower roasts, rather than steams.
You do not need to boil the cauliflower as it can make the cauliflower soggy. Roasting directly helps maintain its texture and enhances caramelization.
Yes you can but make sure to thaw and dry it first. Roast at a higher temperature {425 degrees F} to help evaporate excess moisture.
More Cauliflower Recipes
Mediterranean
Cauliflower Tabbouleh
Mediterranean
Air Fryer Cauliflower
Vegetarian
Cauliflower Curry Recipe
Mediterranean
Creamy Cauliflower Soup
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Lebanese Cauliflower with Tahini
Ingredients
For the cauliflower:
- 1 large head cauliflower, cut into 1 inch florets {about 1 1/2 to 2 pounds}
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons sumac
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 garlic cloves, finely minced
- Fresh parsley, chopped, for garnish
For the tahini sauce:
- 1/2 cup plain yogurt
- 2 teaspoons tahini
- 2 lemons, juiced
- 2 garlic cloves, finely minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic.
- In a small mixing bowl combine the olive oil, sumac, salt and pepper and garlic and stir. Drizzle the olive oil mixture over the cauliflower and toss to coat.
- On a large baking sheet evenly spread the cauliflower.
- Roast in the oven for 25-30 minutes or until the cauliflower is tender and starting to brown on the ends, flipping halfway through to ensure even browning.
- While the cauliflower is roasting create the tahini sauce. In a large mason jar or salad dressing container combine the tahini paste, water, lemon juice, garlic, salt and pepper and whisk well until combine.
- Add cold water slowly for a thinner consistency if it is too thick. Taste and adjust seasoning.
- Remove cauliflower from the oven and serve on a platter with fresh parsley and drizzle tahini sauce over the cauliflower.
Notes
- You can modify how much of the sumac you use based on how big your head of cauliflower is. If you are using a smaller head of cauliflower you might want a bit less.
- Once cooked and cooled, store leftover cauliflower in an airtight container in the fridge for 2-3 days. To reheat leftovers place in a warm oven, or your air fryer, for 10-15 minutes to crisp up again.
- The yogurt tahini sauce can be stored in a jar or airtight container in the fridge for up to 5 days. Just give the sauce a stir before using.
- This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The perfect flavorful side dish!