Good Food logoJuly 17, 2026Air-fried cauliflower drizzled with tahini sauce.William MeppemCauliflower is known as arnabeet in Arabic and is often served with a garlicky tahini sauce called tarator. This simplified version doesn’t include garlic, but there’s nothing to stop you adding a minced clove to the sauce.Ingredients1 head cauliflower, cut into florets¼ cup olive oil1 tsp lemon juice2 tbsp tahinisalt and black pepper, to season2 tsp finely shredded parsley, to servelemon wedges, to serveMethodStep 1Combine the cauliflower with the olive oil and toss well to combine. Air-fry at 200C for 15 minutes until well browned. Alternatively, you can deep-fry the cauliflower in vegetable oil at 180C for 5 minutes, or roast in a 200C fan-forced oven (220C conventional) for 20 minutes.Step 2While the cauliflower is roasting, combine the lemon juice and tahini and stir well. The mixture will solidify initially, but continue to mix while adding 2 tablespoons of water until it liquifies again. Season with salt.Step 3Remove the cauliflower from the air fryer and season with salt and pepper. Drizzle with the tahini sauce, scatter with the parsley and serve with lemon wedges.Adam’s tip: Dress up the cauliflower dish with pomegranate molasses. The sweet and sour molasses pairs well with the creamy tahini.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw