Lebanese Cauliflower with Tahini Sauce (Arnabeet)

Method

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic.

3. 3

   In a small mixing bowl combine the olive oil, sumac, salt and pepper and garlic and stir. Drizzle the olive oil mixture over the cauliflower and toss to coat.

4. 4

   On a large baking sheet evenly spread the cauliflower.

5. 5

   Roast in the oven for 25-30 minutes or until the cauliflower is tender and starting to brown on the ends, flipping halfway through to ensure even browning.

6. 6

   While the cauliflower is roasting create the tahini sauce. In a large mason jar or salad dressing container combine the tahini paste, water, lemon juice, garlic, salt and pepper and whisk well until combine.

7. 7

   Add cold water slowly for a thinner consistency if it is too thick. Taste and adjust seasoning.

8. 8

   Remove cauliflower from the oven and serve on a platter with fresh parsley and drizzle tahini sauce over the cauliflower.