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Cauliflower In Tahini Sauce

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  Cauliflower head 1 , cut into flowerets
  Tahini 2 Tablespoon
  Water 1 Cup (16 tbs)
  Lemon juice 3 Tablespoon
  Garlic 2 Clove (10 gm), pressed
  Salt 1 Teaspoon
  Hot red pepper To Taste
  Minced parsley 4 Tablespoon (For Garnish)

In a medium saucepan, drop the cauliflower into about one inch of boiling water to which the one teaspoon of salt has been added.
Bring to a boil again, reduce heat, and cook the cauliflower until tender but still firm, about ten to twelve minutes.
Drain well.
Set aside.
In a mixing bowl, combine the tahini, water and blend well.
Stir in the lemon juice, garlic and salt.
Add more water if the sauce seems too thick.
Gently fold in the clusters of cauliflower.
Transfer to a serving platter.
Sprinkle with the red pepper and minced parsley and serve.

Recipe Summary

Side Dish

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