Cauliflower with Tahini

Cauliflower with Tahini From Hannan’s kitchen


  • 1 medium cauliflower
  • ½ cup olive oil
  • 5 cloves of garlic, crushed
  • Salt
  • Cumin
  • Nutmeg
  • 1 cup tahini paste
  • Juice of 1 lemon
  • ½ cup parsley, finely chopped


  • Wash the cauliflower and separate into individual florets. Dry the florets with a towel.
  • Heat the olive oil in a large pot and fry the cauliflower florets until golden. Shake the pot every few minutes to stop the cauliflower from sticking.
  • Use a little of the olive oil in the pot to grease an oven dish.
  • Transfer the cauliflower to the oven dish.
  • Add the garlic cloves and spices.
  • Bake in a preheated oven at 180-190c for about 20 minutes.
  • Prepare the tahini – Mix the tahini paste with 2 cups of cold water, the lemon juice and a pinch of salt. The mixture should be the consistency of single cream.
  • Take the cauliflower out of the oven and pour the tahini on top. Shake the oven dish to spread the tahini all over.
  • Return the dish to the oven for 2 minutes.
  • Take the dish out of the oven, spread the parsley over the top.

This dish can be served with Tahini powder (like in the photo below) and more often with a bowl of olives and spring onion.

Photo: from the kitchen of Chef Omar Elwan