Cauliflower & Zucchini With Tahini
|Cauliflower||1 Pound (1 Medium Sized)|
|Zucchini||1 Pound (4 Medium Sized)|
|Tahini sauce||2 Tablespoon|
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.