Cauliflower with Tahini

"Creamy tahini makes a super dressing for cauliflower, in this traditional Middle-Eastern mezze. Dip into it with a fork or a chunk of bread." Elinoar Moore

• 1 small head of cauliflower, broken into florets or sliced 1/2 inch thick
• 2 to 3 garlic cloves, chopped
• 1/2 cup tahini, any lumps mashed with a fork
• 1/2 to 1 teaspoon ground cumin
• Juice of 1 lemon
• Salt and pepper, to taste
• Dash of hot pepper sauce or cayenne
• A few tablespoons of water, as needed

Garnishes

• Paprika
• Chopped parsley and/or cilantro
• Lemon wedges

METHOD

Creamy tahini makes a super dressing for cauliflower, in this traditional Middle-Eastern mezze. Dip into it with a fork or a chunk of bread.

Cook the cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside. Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.

At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower. Cover and refrigerate until ready to serve. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

Serves: 4

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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