Cauliflower In Tahini Sauce
|Cauliflower head||1 , cut into flowerets|
|Water||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm), pressed|
|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.
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.
Serving size: Complete recipe
Calories 396 Calories from Fat 143
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2188.2 mg91.2%
Total Carbohydrates 54 g17.8%
Dietary Fiber 20.8 g83.2%
Sugars 18 g
Protein 21 g42.6%
Vitamin A 104.1% Vitamin C 702.7%
Calcium 29.7% Iron 45.8%
*Based on a 2000 Calorie diet