Ingredients for Arabian Cauliflower With Tahini
- 1 large head cauliflower
- 2 cloves garlic
- 1/4 cup tahini
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- dash hot pepper sauce, to taste
- 2 tablespoons or more cold water
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- lemon wedges, for garnish
- 2 tablespoons chopped fresh cilantro (optional)
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How to Make Arabian Cauliflower With Tahini
- Wash and cut one large head of cauliflower into bite-sized florets.
- Steam or boil the cauliflower florets until tender-crisp (about 8-10 minutes). Do not overcook!
- While the cauliflower cooks, whisk together 1/4 cup tahini, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a dash of hot pepper sauce (to taste) in a medium bowl.
- The mixture will be thick. Gradually add cold water, 1 tablespoon at a time, whisking constantly until you reach your desired creamy consistency. Start with 2 tablespoons and add more as needed.
- Gently fold the cooked cauliflower into the tahini sauce until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended.
- Before serving, garnish with 1 teaspoon paprika, 2 tablespoons chopped fresh parsley or cilantro, and/or lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
10g
Carbs
4g
