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Golden Tahini Cauliflower Pita Party

This is a fun one to let people DIY. Lay out the toasted bread and cauliflower on platters, then set out bowls with the herbs, cheese, and yogurt sauce. You can certainly experiment with different garnishes, and don't forget to put the Golden Tahini out for extra squeezing.

Chef Tip: Feel free to slice your cucumbers, but if you want to add a little elegance to the dish, use a vegetable peeler to create ribbons.


  • 1 head of cauliflower, cut into bite-sized pieces

  • Olive oil

  • Salt

  • Haven's Kitchen Golden Turmeric Tahini

  • 1 bunch dill, chopped

  • 1 tsp ground cumin

  • 2 tbsp toasted sesame seeds

  • 1 cup of plain Greek yogurt

  • 1 pack pita or naan bread

  • Arugula or romaine, thinly sliced

  • 1 English cucumber, sliced

  • 1 avocado, sliced

  • 4 oz Feta cheese, crumbled

  • 1 bunch flat-leaf parsley, chopped



Preheat the oven to 425°F. Line a baking sheet with parchment


Toss the cauliflower with the olive oil, a hefty pinch of salt, and a squeeze about ¼ pouch of Tahini


Roast the cauliflower, in a single layer, for about 25 minutes, till tender and crisp


Meanwhile, make your yogurt sauce by mixing the dill, a pinch of salt, cumin, and sesame seeds into the yogurt


Once the cauliflower is roasted and deeply golden, add another squeeze of Tahini to the sheet pan and toss the cauliflower to coat it in the sauce


Make the pitas by adding the yogurt sauce, cauliflower, and all the fixings

Golden Turmeric Tahini

A fresh take on a Middle Eastern classic. Starring toasted sesame seeds, Extra Virgin olive oil, lemon & sumac. Gluten-free. Vegan, Non-GMO, Kosher…

This recipe is also great with our Red Pepper Romesco sauce.

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