Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up view of roasted cauliflower with sauce next to - arnabeet

Roasted Lebanese Cauliflower Bites - No Frying!! {Arnabeet}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cosette Posko
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer, side dish
  • Method: Roasting
  • Cuisine: Lebanese

Description

These tender bites of roasted cauliflower are garlicky, lemony and paired with the perfect tahini sauce dipping sauce (tarator). 


Ingredients

Scale
  • 1 head of cauliflower, core and stem removed - cut into florets
  • 2 Tablespoons prepared toum garlic sauce - see note for alternatives
  • 1/2-1 teaspoon Diamond kosher salt - half if you are using table salt
  • Half a fresh lemon

Instructions

  1. Begin by preheating your oven to 500 degrees Fahrenheit and placing a rack at the very bottom of your oven - if you have a baking steel or pizza stone, place on the rack as well.
  2. Prepare your cauliflower by cutting directly in half using a sharp knife.
    • 1 head of cauliflower 
  3. Once the cauliflower is cut in half, use a sharp knife and cut the center core out by making two diagonal cuts at the core. This will leave only the cauliflower florets. 
  4. With your two halves, begin cutting individual florets apart until they are all loose. I like to cut larger ones in half and create as many flat surface areas which roast REALLY well and get a nice char. You want them to be similar in size to roast evenly. 
  5. Place your cauliflower florets on a half sheet pan and toss with 2 tablespoons of toum (or see note if you don't have toum) and salt.
    • 2 Tablespoons prepared toum garlic sauce - see note for alternatives
    • 1/2-1 teaspoon Diamond kosher salt - half if you are using table salt
  6. Once the oven is to temperature, place your tray at the very bottom rack of the oven and allow to roast for 10 minutes.
  7. After 10 minutes, remove the tray from the oven and with a flat spatula toss/flip florets to ensure the backsides now have contact with the pan.
  8. Place back in the oven and roast for another 10-15 minutes until florets are browned on both sides. 
  9. Immediately after coming out of the oven, squeeze half a lemon on top and mix. Serve with tarator sauce.
    • Half a fresh lemon

Notes

  • If you don't have toum, use 2 tablespoons olive oil and 1.5 teaspoons garlic powder