Roasted cauliflower with garlic-tahini dip from The Middle Eastern Vegetarian Cookbook (page 143) by Salma Hage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Lebanese 7-spice seasoning" and "Tahini".

  • MsMonsoon on April 24, 2025

    This is good! I didn’t achieve as much crispness as I was hoping to but it was still good and had char marks on the florets. I didn’t have parsley so I used dill in the dip. Both the cauliflower and the dip were good cold the next day, too.

  • NinaInVirginia on July 19, 2022

    I liked this a lot. Don’t forget the water to get the right consistency. I always go heavy on the aromatics - so they were yummmy. I would also toss the cauliflower at some point during baking to get even color. So sorry - but have to admit I subbed zaatar because I had it fresh and it was excellent.

  • SugarFree_Vegan on May 12, 2018

    In the past I have always just roasted my cauliflower from raw but this recipe blanches the cauliflower first, this makes for a less chewy and more tender finished dish which I really liked. I also used some of the outer leaves in the recipe too but added them half way through the cooking after wiping them round the bowl with the oil and spice mix I had left. Make lots as it will fly off the table!

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