Cauliflower Tahini Stew

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 This rich, thick and savory Cauliflower Tahini Stew, with hearty beef chunks, roasted cauliflower and the most flavorful tahini sauce, is easy to make and absolutely delicious.  Serve it over rice for a complete, satisfying meal that will warm you up from the inside out.

Cauliflower Tahini Stew

This is just a great tasting, hearty Lebanese stew  that will leave you sighing with happiness while you eat.

I like serving this stew in a big bowl over Lebanese rice to complete the meal. It’s comforting and fresh at the same time, perfect for cozying up with during these colder months.

Ingredients to Make Cauliflower Tahini Stew:

**Full recipe with exact measurements & detailed steps in the recipe card at the end of this post**.

Cauliflower:  Leaves removed, bottom stem trimmed and cut into 1/2-inch-thick slices.

Tahini: Tahini is the star of the show here, make sure you pick a high quality tahini jar.

Lemon: Helps to lighten the dish and pairs perfectly with Tahini.

Garlic: Adds flavor to the tahini sauce.

Onion: Make sure to sauté well to avoid burning as it can impact the final taste negatively

Beef cubes: I use sirloin steak or rib eye steak, cut into small pieces. Avoid beef stew as it tends to take too long to cook.

Salt and Spices: a mix of Mediterranean spices, including all spice and black pepper.

Olive oil: Extra virgin.

ingredients

How to Make Roasted Cauliflower Tahini Stew:

  • Heat up a medium sized non stick pot over medium heat , add olive oil, diced onion and a pinch of salt. Sauté until translucent but not browned.
  • Add beef cubes, salt and spices and mix well with the sauteed onions. Let cook until all sides of beef cubes are browned.
  • Cover with water (about 2 cups), reduce heat to medium low, cover the pot and simmer for 30 mins or until beef is well cooked and tender.
  • Meanwhile, preheat the oven to 425 F. Lightly grease a sheet pan with cooking spray.
  • Arrange the cauliflower in a single layer on a baking sheet. drizzle with olive oil. Roast for 20 minutes, flipping halfway through cooking, until golden browned. Set aside.
how to roast cauliflower
  • Prepare the tahini sauce: In a small bowl, add the tahini, water, lemon juice and salt and stir vigorously until well combined. Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should not be too thick.
tahini sauce
  • Pour the tahini sauce over the beef mixture and increase the heat to medium until it starts to boil, then reduce the heat, add roasted cauliflower and simmer for around five minutes.
  • Sprinkle with parsley and toasted pine nuts for a little color!
  • Serve and enjoy!
 This rich, thick and savory Cauliflower Tahini Stew, with hearty beef chunks, roasted cauliflower and the most flavorful tahini sauce, is easy to make and absolutely delicious

How to Store Cauliflower Stew:

  • Refrigerator: store any leftovers in the fridge for up to 4 days in an airtight container. Be sure to let the stew cool to room temperature before putting it in the fridge.
  • Freezer: cauliflower stew can be stored in the freezer for up to 3 months in a freezer safe airtight container. To reheat, allow to defrost in the fridge overnight before heating in the microwave for a few minutes. You could also reheat on the stovetop in a skillet over medium-high heat.
 This rich, thick and savory Cauliflower Tahini Stew, with hearty beef chunks, roasted cauliflower and the most flavorful tahini sauce, is easy to make and absolutely delicious

Still hungry for more Lebanese Stews?

I’ve got a whole category devoted to Lebanese Recipes here. Try my….

Lebanese Spinach Stew

Green Bean Stew

Beef Stew with Lima Beans

Peas and Carrots Stew

This healthy one-pot cauliflower tahini stew takes about 40 minutes to make so it is the perfect dish for busy weeknights. Serve this tasty stew over your choice of grain or rice to round out the meal.

If you’ve tried this  Cauliflower Tahini Stew  recipe or any other recipe on Salt & Sweet, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Cauliflower tahini stew

Cauliflower Tahini Stew

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

 This rich, thick and savory Cauliflower Tahini Stew, with hearty beef chunks, roasted cauliflower and the most flavorful tahini sauce, is easy to make and absolutely delicious.  Serve it over rice for a complete, satisfying meal that will warm you up from the inside out.

Ingredients

  • 1 pound beef chunks- I used sirloin steak
  • 1 onion- diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper

For Roasting Cauliflower:

  • 1 head cauliflower, leaves removed, bottom stem trimmed and cut into 1/2-inch-thick pieces
  • 2 tablespoons olive oil

For Tahini Sauce:

  • ½ cup tahini
  • ½ cup lemon juice
  • 1 cup warm water
  • ½ teaspoon salt

Instructions

Cook beef and onion

  1. Heat up a medium sized non stick pot over medium heat , add olive oil, diced onion and a pinch of salt. Sauté until translucent but not browned.
  2. Add beef cubes, salt and spices and mix well with the sauteed onions. Reduce heat to medium low, cover and simmer 30-35 or until beef is tender.

Roast the Cauliflower

  1. Meanwhile, Preheat the oven to 425°F. Spray a baking sheet with cooking spray.
  2. Arrange the cauliflower in a single layer on a baking sheet. drizzle with olive oil.
  3. Roast for 20 minutes, flipping halfway through cooking, until golden browned. Set aside.

To make the tahini sauce

  1. In a bowl add the tahini, water. lemon juice and salt and stir vigorously until well combined.

  2. Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should not be too thick.

  3. Pour the tahini sauce over the beef mixture and increase the heat to medium until it starts to boil, then reduce the heat, add roasted cauliflower and simmer for around five minutes.
  4. Sprinkle with parsley and toasted pine nuts for a little color!
  5. Serve over rice and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 132mgSodium: 217mgCarbohydrates: 25gFiber: 8gSugar: 9gProtein: 51g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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