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Cauliflower & Zucchini With Tahini

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  Cauliflower 1 Pound (1 Medium Sized)
  Zucchini 1 Pound (4 Medium Sized)
  Tahini sauce 2 Tablespoon
  Parsley sprigs 3
  Lemon slices 3
  Salt To Taste

Break cauliflowerets from core; discard core and leaves.
Trim zucchini ends and discard.
Cut zucchini into 1/2 inch slices.
In a 4- to 5-quart pan over high heat, bring 3 quarts water to boiling.
Add cauliflowerets; cook, uncovered, until tender when pierced, 6 to 8 minutes.
Lift out with a slotted spoon, drain, and put on a platter.
Add zucchini to boiling water and cook, uncovered, until tender when pierced, 4 to 6 minutes.
Drain and immerse in cold water until cool; drain and put on platter with cauliflower.
If made ahead, cover and chill up to overnight; drain off any liquid that accumulates on platter.

Recipe Summary

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 276 Calories from Fat 75

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 719.8 mg30%

Total Carbohydrates 46 g15.3%

Dietary Fiber 18.5 g73.9%

Sugars 18.8 g

Protein 17 g33.9%

Vitamin A 25.4% Vitamin C 513.6%

Calcium 24.9% Iron 21.9%

*Based on a 2000 Calorie diet

Cauliflower & Zucchini With Tahini Recipe