Arnabeet with Tarator sauce


Arnabeet Mekle
1 head cauliflower
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon zaa’tar spice

Tarator sauce
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
½ teaspoon garlic powder
Salt, to taste


Preheat the oven to 450F. While, it preheats, prepare the cauliflower. Cut the cauliflower into bite sized florets Toss with olive oil, za’atar, and salt. Spread the florets on a baking sheet lined with foil. Pop into the oven that the chickpeas are baking in and bake for 30 minutes or until crispy. (There should be browning.)

If making the tarator sauce, combine the tahini, lemon juice, garlic powder, salt, and water. Stir well. Drizzle the sauce on the cauliflower.

Serve with warm pita bread.


Notes and Instructions

Recipes and photo credit: Vinola V. Munyon