Ever since my first foray into low-carb dieting I’ve had a love affair with cauliflower. There are so many ways to cook this versatile vegetable, but I have to say adding tahini and lemon to roasted cauliflower takes the flavor over the top! Give Lebanese Style Cauliflower a try and you’ll be hooked, too.
Cauliflower has been eaten in the Mediterranean and Levant regions of the world for centuries, with the oldest records dating back to the 6th Century, BC. No wonder it is such a prominent vegetable in the cuisine of the region as well as in Asia. In addition to being low in calories and carbs, cauliflower is nutrient dense and loaded with fiber and antioxidants. When paired with tahini, a paste made from ground sesame seeds and a good source of protein, you’ll get a mouthful of tasty nutrition in every bite. (Read more here, here and here)
My version of Lebanese style cauliflower is shown served with homemade rotis, sliced cucumber and tomatoes and hummus for a filling, Meatless Mondays meal. I was inspired by this post from BC Living and added the carrots and parsley to give a little more color. Cauliflower has a great personality, but really doesn’t photograph well. This dish tastes amazing. You’ll be pleased.
- 1 head cauliflower, washed, trimmed and cut into bite sized pieces
- 1 - 2 carrots, peeled and cut into julienne strips or shredded
- drizzle of olive oil
- sprinkle of salt
- juice of one lemon
- 1 tablespoon olive oil
- 2 tablespoons tahini
- ¼ cup chopped parsley
- Preheat the oven to 350°
- Toss the cauliflower with a drizzle of olive oil and a sprinkle of salt.
- Arrange on a baking sheet and place in the oven. Roast for 25 minutes.
- Drizzle the julienned carrots with a little more oil and place on a separate tray. Place in the oven after the cauliflower has had a good head start. Roast both for another 15 minutes or until the cauliflower is golden brown and the carrots have softened.
- Mix the lemon juice, tahini and a tablespoon of olive oil in the bottom of a large mixing bowl.
- Toss the cauliflower and carrots with the tahini/lemon juice dressing.
- Stir in the chopped parsley. Taste and add more salt and pepper as desired.