Arnabeet Mekleh

Recipe by Damaris Beems
0.0 from 0 votes
Course: Mezze, SidesCuisine: Lebanese




Cooking time


Total time



If you serve this dish, it sometimes gets these looks from people at the table. Not knowing what exactly to think or expect. If I see this, I simply hush. Because I know that after one bite, they will be addicted. Pleasantly surprised and begging for more more more…


  • 1 cauliflower

  • 3 cloves garlic

  • 1-2 lemons

  • 3 table spoons tahina/sesame paste

  • paprika powder

  • salt and pepper


  • Cut the cauliflower in separate ‘flowers’. Cook them for approx. 5 minutes, not longer. Drain them and let the moist evaporate for 5 minutes.
  • Preheat the oven at 200 degrees.
  • Place the cauliflower in a platter. Put some olive oil on them. Add salt and pepper. Place the platter in the oven for 10 minutes.
  • For the sauce you mix 3 table spoons of tahina with the juice of 1-2 lemons. Stir well. The sauce thickens, that’s normal. Add the garlic cloves that you have grated. Bring to taste with salt and pepper. If the sauce remains too thick to your liking, add some water. Stir fiercely. Now it should be perfect.
  • Pour the tahina sauce on the cauliflower before serving. Sprinkle some grinded paprika over it.

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