Roasted Cauliflower with Tahini Citrus Sauce (KETO & LOWCARB)

As the low carb lifestyle continues to maintain popularity, cauliflower has become the superstar vegetable of this dietary movement, morphing into cauliflower rice, pureed as a replacement for mashed potatoes, and even incorporated into pizza crusts. The latest reincarnation of cauliflower is the cauliflower “steak.” Now before steak lovers protest that cauliflower can never come close to their beloved steaks, they might find that this concept would at the very least make a fascinating side dish. 


Roasted cauliflower steak with tahini sauce, feta cheese and pomegranate.


In this Lebanese inspired recipe,  cauliflower is a canvas for beautiful Middle Eastern ingredients, like caramelized onions, a splash of pomegranate seeds, a dusting of sumac, and a drizzle of tahini.  Sumac comes from dried and coarsely-ground berries which have a sour, citrusy flavor. The burgundy-colored berries grow in clusters and are widely used throughout Middle Eastern cuisine. In this recipe I used authentic Sumac from the 200 year old spice shop in Jerusalem called  SEA OF HERBS or  Right now for my viewers, you can get 20% off by using promo code BLANCHE20 ! 

The  TAHINI sauce imparts a nutty flavor and richness, while the orange juice adds a nice balance of citrus. The sweet onions add extra depth, but you can leave them out if you are not an onion fan or are strapped for time. A dash of feta, pine nuts, and pomegranate seeds add a festive touch. You can also use any leftover tahini sauce as a salad dressing; just stir in extra water if the mixture gets too thick in the refrigerator. If you are more of a traditionalist, you can also cut up the cauliflower and roast them as florets. You will find that this “cauliflower canvas” can unleash your inner Jackson Pollock and inspire you to customize your own toppings, so let your creativity flow and enjoy the process. 

You can check out the easy technique for this dish below!



  • 1 large head cauliflower sliced lengthwise into “steaks”
  • ¼ cup plus 2 tbsp OLIVE OIL or AVOCADO OIL, divided
  • 1 medium onion, peeled and thinly sliced
  • 2 garlic cloves, minced, plus 1 more minced clove for the tahini sauce 
  • 1 teaspoon  SUMAC
  • 3 tablespoons, TAHINI (sesame paste) 
  • 1 tablespoon lemon juice
  • 2 tablespoons orange juice
  • ½  teaspoon salt (to taste) 
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon pomegranate seeds

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