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.
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