Ever since my first foray into low-carb dieting I’ve had a love affair with cauliflower. There are so many ways to cook this versatile vegetable, but I have to say adding tahini and lemon to roasted cauliflower takes the flavor over the top! Give Lebanese Style Cauliflower a try and you’ll be hooked, too.
Cauliflower has been eaten in the Mediterranean and Levant regions of the world for centuries, with the oldest records dating back to the 6th Century, BC. No wonder it is such a prominent vegetable in the cuisine of the region as well as in Asia. In addition to being low in calories and carbs, cauliflower is nutrient dense and loaded with fiber and antioxidants. When paired with tahini, a paste made from ground sesame seeds and a good source of protein, you’ll get a mouthful of tasty nutrition in every bite. (Read more here, here and here)
My version of Lebanese style cauliflower is shown served with homemade rotis, sliced cucumber and tomatoes and hummus for a filling, Meatless Mondays meal. I was inspired by this post from BC Living and added the carrots and parsley to give a little more color. Cauliflower has a great personality, but really doesn’t photograph well. This dish tastes amazing. You’ll be pleased.
Ingredients
- 1 head cauliflower washed, trimmed and cut into bite sized pieces
- 1 - 2 carrots peeled and cut into julienne strips or shredded
- drizzle of olive oil
- sprinkle of salt
- juice of one lemon
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 350°
- Toss the cauliflower with a drizzle of olive oil and a sprinkle of salt.
- Arrange on a baking sheet and place in the oven. Roast for 25 minutes.
- Drizzle the julienned carrots with a little more oil and place on a separate tray. Place in the oven after the cauliflower has had a good head start. Roast both for another 15 minutes or until the cauliflower is golden brown and the carrots have softened.
- Mix the lemon juice, tahini and a tablespoon of olive oil in the bottom of a large mixing bowl.
- Toss the cauliflower and carrots with the tahini/lemon juice dressing.
- Stir in the chopped parsley. Taste and add more salt and pepper as desired.
Yummy new way to fix cauliflower, thanks for a great recipe!
I love cauliflower and was glad to learn another was to prepare it.
I really enjoy cauliflower but I just don’t make it enough. Thanks for this recipe!
You’ll love this version 🙂
I do like cauliflower but have never tried roasting it. I will definitely be trying this recipe.
I like it better roasted than boiled. Please let me know how it works for you 🙂
We’ve been eating more cauliflower lately and could use some fresh recipe ideas. Thanks for the inspiration!
This is a good one to eat on its own or as a side dish.
This recipe looks so good. I have found a new found love for cauliflower so I have to try this one.
Thanks! Let me know how you like it 🙂
That sounds phenomenal. Cauliflower is one of my favorite vegetables!
It’s great with the tahini. Hope you like it 🙂
Being a chiefly low carb eater, I love this. Could you add the julienned carrots (part of the way through) to the same tray as the cauliflower? I’m always one to save a pan from needed cleanup!
I don’t see why not, just keep an eye on them. Great idea!
Love cauliflower! And I can never have too many recipes for it. This is new to me, and it looks delilsh. Thanks!
I totally agree! It was really nice. Thanks for dropping by 🙂
You’ve inspired me I don’t cook enough cauliflower. I love your seasoning.
Thanks, hope you like it 🙂