Salatet Arnabeet Ma’ Tahineh Wa Bassal (Cauliflower Salad with Tahini & Onions )

March 29, 2017
Photo by Ria Osbourne
Author Notes

Cauliflower is eaten everywhere in Palestine and has been for thousands of years. Here is a super simple and quick recipe that I used to make in my restaurant, Baity Kitchen. It will most certainly be a head turner for those who normally shy away from such vegetables.

Photography by Ria Osbourne, food by Joudie Kalla and publisher Jacqui Small from Quatro publishing.
joudie Kalla

  • Serves 4
  • For the salad:
  • 2 heads cauliflower, broken into florets
  • 3 tablespoons olive oil
  • 1 large red onion, sliced into half-moons
  • 2 teaspoons za'atar
  • Sea salt
  • 1 bunch arugula
  • 150 grams (5 1/2 ounces) large green olives, preferably Middle Eastern
  • 2 tomatoes, cut into wedges
  • 1 red chile, sliced into rings
  • For the dressing:
  • 4 tablespoons tahini
  • 2 tablespoons Greek yogurt
  • Juice of 4 lemons
  • 2 teaspoons sea salt
In This Recipe
  1. Preheat the oven to 425° F (220° C). Put the cauliflower florets on a baking tray. Pour over the oil and scatter over half the onions, the za'atar, and a sprinkle of salt and mix so that it is all coated. Bake for about 20 to 25 minutes.
  2. When the cauliflower has cooked and charred, remove the tray from the oven and add the arugula, olives, tomatoes, and sliced chile and mix together.
  3. To make the dressing, mix the tahini, yogurt, and lemon juice together in a small bowl. Add the salt and a little water if you need more liquid—you are aiming for the consistency of heavy cream. Once you have a nice tangy flavor that you are happy with, drizzle the dressing over the top of the cauliflower salad and serve warm.

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