Salatet Arnabeet Ma’ Tahineh Wa Bassal (Cauliﬂower Salad with Tahini & Onions ) Recipe on Food52

Photo by Ria Osbourne

Test Kitchen-Approved

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

Ingredients

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

Tools

Set a Timer

Directions

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.
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.
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.

Tags:

See Reviews

See what other Food52ers are saying.

Angie
Nathan
neighome

Review

Popular on Food52

3 Reviews

Angie April 18, 2019

Where do I add the other half of the onions? I see that someone else saw this and that no one responded. Also please put an amount next to the amount of salt so that others aren't confused as to how it is written.

Nathan April 25, 2018

I tried making this recipe and found that 2 teaspoons of salt in the dressing was too much and I had to make a new batch. I would recommend starting with maybe 1/2 teaspoon of salt and adding to taste.

neighome May 7, 2017

Is the recipe missing 1/2 the onions? It says to scatter 1/2 the onions over the cauliflower before it goes in the onion. I don't see where to add the other half.