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.
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.
- 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.
- 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!
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.
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
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
- 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.
Roast the Cauliflower
- Meanwhile, Preheat the oven to 425°F. Spray a baking sheet 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.
To make the tahini sauce
In a 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.
- 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 over rice and enjoy!
Recommended Products
The recommended products below are affiliate links to products I use and love!
-
John Boos CB1054-1M2418150 Cutting Board, 24 Inches x 18 Inches x 1.5 Inches, Maple with Juice Groove
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Wusthof 9718-3 Precise Laser Cut High Carbon Stainless Steel Kitchen Knife Set with 17 Slot Walnut Block – Model 9718
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Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.
We love cauliflower in our house, but everyone was tired of my old recipe. Thankfully I find yours and it is incredible. The tahini is perfect with it, and got raving praises from my family. It is a keeper!
Thank you for the recipe.
You’re welcome, Giangi! Happy to hear you and your family enjoyed this cauliflower stew.
Hi! This cauliflower stew is delicious! My mom always made it for us growing up, and I making it for my family tonight brought so much mice memories from my childhood. I’m thinking if trying it make it vegan next time, do you think it’s a good idea? Thank you!
Happy to hear that, Lama! Yes you can make this cauliflower stew vegan. Just substitute cooked chickpeas for beef! Enjoy!
we made this for dinner and it was a hit! Can’t wait to make it for Ramadan!
Glad to hear that, Farida!
Hi! I couldn’t wait to try this cauliflower stew with Tahini sauce. My mom used to make it before passing away and I loved it so much. The recipe was delicious and so easy to follow.
Happy to hear that, Mary! This Cauliflower stew is a family favorite in my house too!