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Cauliflower & Zucchini With Tahini

Ingredients
  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
Directions

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

Difficulty Level: 
Medium
Method: 
Boiled
Ingredient: 
Cauliflower

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