Levantine cuisine · Vegetable Dishes

Karnabit bi Tahini

Golden roasted cauliflower florets under a creamy tahini-lemon sauce with garlic and parsley.

Ingredients · for 4 servings

• 1 head cauliflower (about 1 kg)
• 5 tbsp olive oil
• 1 tsp cumin
• 100 g tahini
• 1 lemon
• 2 garlic cloves
• 100 ml water
• 2 tbsp pine nuts
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Trim the cauliflower, break into bite-sized florets, slicing the tender stem in as well; preheat the oven to 220°C top/bottom heat.
2. Toss the florets with 4 tbsp olive oil, the cumin, salt and pepper and spread on a baking sheet in a single layer so they roast rather than steam.
3. Bake for 25-30 min, turning halfway through, until the florets are deep brown at the edges and tender inside.
4. Stir the tahini with the lemon juice and crushed garlic - the mixture will first seize up - then stir in the water a spoonful at a time until a smooth, creamy sauce forms; season with salt.
5. Toast the pine nuts in the remaining olive oil over medium heat for 2 min until golden and remove from the pan immediately so they don't darken further.
6. Arrange the cauliflower on a platter, drizzle with the tahini sauce and serve warm, sprinkled with pine nuts and chopped parsley.