Arabian Cauliflower With Tahini

Total Time
Prep 10 mins
Cook 10 mins

Always on the lookout for yummy recipes & needing to improve my collection of North African/Middle Eastern we go! This looks fast, easy & yummy!

Ingredients Nutrition


  1. Cook the cauliflower by steaming or boiling until just tender; do not overcook! Drain and set aside.
  2. Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.
  3. At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower.
  4. Cover and refrigerate until ready to serve.
  5. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.
Most Helpful

My husband and I loved this! I made one big change-and that was I served the dish hot. After steaming the cauliflower I immediately stirred in the tahini mixture and garnished with the parsley and lemon wedges. (I think to thin the mixture I must have added close to 3 tablespoons.) I could only imagine what this would taste like by roasting the cauliflower. Thanks for sharing. cg ;)

COOKGIRl September 22, 2006

Very interesting! I will try this again with garlic powder instead of fresh garlic -- I think the raw garlic gave it the bitter/acrid flavor. Or, I'd be certain to toss the garlic with the very hot cauliflower to take that edge off. Thanks, Elmotoo, for another very different recipe! Made for N*A*M*E tag.

mersaydees October 18, 2009

This was quite yummy. Next picnic or camping trip I may make this again as there's no mayo or other ingredient likely to spoil. . . I reduced the tahini to somewhere between 1/4 and 1/3 cups. For garnish, I sprinkled chopped tomatoes around the edge of the bowl I served from. Next time I may use a little water to thin the tahini more. I suspect lightly roasted cauliflower, instead of steamed, would work well too.

Earthymom April 20, 2007