Wednesday, April 24, 2013

Tahini-Lemon Cauliflower Bake

Do you have a gorgeous head of cauliflower?  Instead of making a cauliflower gratin, try this simple and easy recipe - cauliflower baked in a tahini-lemon sauce. 

Cauliflower is such a versatile vegetable and its mild flavor pairs well with creamy sauces.  The nuttiness of the tahini is particularly lovely against cauliflower.  And given all of the health benefits of tahini, I am happy to see my children eat this nutrient-dense side dish. 
This is a rich and hearty side dish, perfect served alongside fish, grilled or roasted chicken, or even spooned over brown rice as the main course.  While not a standard Palestinian recipe, this is the kind of food that my mother and I like to  make, day in and day out:  simple, flavorful, nourishing.

Tahini-Lemon Cauliflower Bake

1 head of cauliflower, broken into chunky florets
Olive oil or ghee

1.  Brown cauliflower in olive oil or ghee, salt and pepper to taste. 

2. Arrange cauliflower in a greased casserole dish. Pour tahini-lemon sauce over. Bake at 375 F for 30 minutes, until the cauliflower is tender and the sauce is bubbly.  You can turn the oven up for the final couple of minutes if the cauliflower isn't browned nicely.  The sauce will thicken upon standing. 




Sahtain!
May this double your health.



15 comments:

  1. This looks lovely! I'm going to have to make it soon!!

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  2. You are killin' me with these amazing cauliflower dishes! And giving me things to do with tahini? You are my food angel. =)

    melanie
    http://shesourceful.com

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    1. Ha, ha, I don't think anyone else has ever called me that before. If you like cauliflower and tahini that much, maybe you are part Arab? :)

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  3. I'm Armenian by marriage - that has to count for something, right? =)

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  4. I'm making this next time I buy cauliflower! It sounds to die for and I'm always stocked with Tahini, can't eat a salad without drizzling some on it! Fantastic recipe!

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    1. Sahtain! Salad with tahini dressing . . . mmmm . . . Enjoy!

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  5. This is so delicious! I first found your site because my friend was waxing poetic about his grandmother's fermented hummos (which yours is delicious by the way) and am lucky enough to have a Middle Eastern market between work and home. I bought a 2 lb jar of tahini there more cheaply than I could at the grocery. Has anyone blended this? I believe it could be a proper and delicious "cheese" dip for vegans and the like. Fantastic!

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    1. Oooh, that sounds tasty! I will have to try that sometime. What a clever idea! Welcome to the blog and I hope that you enjoy your cauliflower! I need to spend some more time writing tahini recipes in the new year.

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  6. I have been stopping at a local Lebanese restaurant for years for a dish almost exactly like this - I am in heaven. Thank you!!

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  7. Salam. My Palestinian mother-in-law does this but a little different. First she would boil required amount of cauliflower (usually 7-8 heads, they are a big family :) ) then deep-fry it until golden brown. Mix tahini with salt and water for the sauce and pour it in to a pot. Add the cauliflower in that pot when ready. In the meantime fry crushed garlic with fresh coriander leaves in ghee, add it over the cauliflower. Fry cashew nuts in ghee and pour that also over the cauliflower. It's sooo yummy!

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  8. Replies
    1. Wonderful! You have very adventurous tastes, my friend. I'm so happy to hear every time you make one of my recipes. It's very kind of you to take the time to post on here. :-)

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    2. Wonderful! You have very adventurous tastes, my friend. I'm so happy to hear every time you make one of my recipes. It's very kind of you to take the time to post on here. :-)

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