Cauliflower with tahini sauce
This Cauliflower with Tahini Sauce is a quick, flavorful vegetarian dish. Crispy on the outside, tender inside, and coated in creamy tahini sauce, it’s perfect on its own, with pita, or served over rice.
Servings 4 People
Ingredients
- 1 cauliflower
- Pine nuts
- oil for frying the cauliflower and for toasting the pine nuts
- Chopped parsley for garnish
- Pomegranate seeds optional, but they taste delicious!
Tahini sauce
- 1/2 cup tahini
- 1 1/4 cup water
- 1/3 cup lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 garlic clove minced
Instructions
- Cut the cauliflower into florets, wash, and dry them.
- Deep-fry the cauliflower, or brush with oil and cook in the oven at 500°F, or in the air fryer at 400°F.
- While the cauliflower cooks, prepare the sauce: mix tahini, water, lemon juice, garlic, salt, and pepper. The sauce should be pourable, as it will thicken slightly after cooking.
- In a pan, add a little oil and toast the pine nuts until golden brown.
- In a pan or baking dish, place the cooked cauliflower, pour the sauce over it, and let it cook on the stove for a few minutes until it starts bubbling. Turn off the heat, then garnish with pine nuts, parsley, and pomegranate seeds (if using).
- Serve warm with pita bread, or enjoy as a meal with vermicelli rice.
Notes
- Adjust the sauce consistency: If the tahini sauce is too thick, add a little more water or lemon juice to make it pourable.
- Cooking method: You can deep-fry, roast, or air-fry the cauliflower depending on your preference.
- Heat the sauce gently: When combining the sauce with the cauliflower, heat only until it starts bubbling. Turn off the heat immediately—overcooking can cause the sauce to dry out or separate.
- Garnishes: Add parsley, pine nuts, and pomegranate seeds just before serving to keep them fresh and crunchy.
- Flavor variations: Sprinkle sumac, smoked paprika, or za’atar for extra depth.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently to preserve the sauce’s texture.