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Recipes

Zahra Bi-Tahini (Cauliflower with Tahini)

A simple, beloved dish of roasted or fried cauliflower dressed with lemony tahini sauce — a staple of Palestinian home cooking.

4 servings (default)

Ingredients

Servings
4
  • 1 head large cauliflower head, cut into medium florets
  • ⅓ cup olive oil
  • ½ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • ¼ cup water (or more as needed)
  • Salt to taste
  • ½ tsp ground cumin
  • 2 tbsp pine nuts or slivered almonds
  • Fresh parsley, chopped
  • Sumac for garnish
  • Optional: pomegranate seeds for color and tartness

Method

  1. 1

    Prepare the cauliflower

    Cut cauliflower into uniform florets. Some prefer to keep some stem attached. Wash and dry thoroughly.

  2. 2

    Roast or fry

    30 min

    Traditional method: deep fry florets in olive oil until golden and crispy on the edges, about 5-7 minutes, then drain on paper towels. Modern/healthier method: toss with olive oil, salt, and cumin, then roast at 425°F (220°C) for 25-30 minutes until deeply caramelized and crispy at the edges — increasingly popular.

  3. 3

    Make the tahini sauce

    Whisk tahini with lemon juice—it will thicken. Add water gradually until you reach a pourable consistency like heavy cream. Add minced garlic, salt, and cumin. Taste and adjust lemon and salt.

  4. 4

    Toast the nuts

    In a dry pan, toast pine nuts or almonds until golden.

  5. 5

    Assemble

    Arrange warm cauliflower on a serving platter. Drizzle generously with tahini sauce. The sauce should pool around the cauliflower but not completely drown it.

  6. 6

    Garnish

    Sprinkle with toasted nuts, fresh parsley, sumac, and pomegranate seeds if using. A final drizzle of olive oil is traditional.

  7. 7

    Serve

    Best served warm or at room temperature. Often eaten with bread to scoop up the sauce.