Palestinian · intermediate
Palestinian Roasted Cauliflower And Beef Tahini Bake
Tender roasted cauliflower florets and spiced ground beef baked under a velvety, lemon-spiked garlic tahini cream sauce.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tbsp olive oil and 0.5 tsp salt.
- 02
Spread cauliflower onto a rimmed baking sheet and roast for 20 minutes until edges turn deep golden brown.
- 03
Heat remaining 1 tbsp olive oil in a pan over medium-high heat, add ground beef and ground cumin, browning for 6 to 8 minutes while crumbling.
- 04
Whisk sesame tahini, fresh lemon juice, minced garlic, remaining 0.75 tsp salt, and warm water in a bowl until smooth and creamy.
- 05
Transfer roasted cauliflower and browned beef into a 9x13 inch baking dish and mix gently to combine.
- 06
Pour tahini lemon sauce evenly across beef and cauliflower layer.
- 07
Bake at 400°F (200°C) for 12 to 15 minutes until sauce bubbles around edges and thickens slightly before serving.
A LITTLE KITCHEN KNOW-HOW
Tahini Sauce Emulsification
Combining oily pureed sesame paste with acidic citrus and water yields a smooth, rich sauce without dairy.
Notes from the kitchen
- When whisking tahini with lemon juice it will thicken initially; adding warm water thins sauce back to ideal pouring consistency.
- Roast cauliflower thoroughly before baking with sauce to prevent watery texture in final dish.
- Garnish with fresh parsley or toasted pine nuts for added fresh flavor and texture contrast.
- Original home-cooking adaptation inspired by Palestinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
