Sunday, May 22, 2016

Cauliflower in Tahini Sauce

The start of the cauliflower season prompted me to write today about a very simple yet delicious cauliflower dish. It comes from Lebanese cuisine. I have made it quite often ever since I tried it first at my friend's the past summer. Almost everyone who tasted it complemented an interesting and unusual combination of cauliflower and tahini. I have been often asked for the recipe, which I share today.

The whole secret of the dish lies in the right combination of the tahini sauce ingredients. The sauce should be not too thick and rather tart in taste to contrast the mild taste of the cauliflower. Cauliflower can be cooked or roasted, and it can be just white or, in one of the now fashionable yellow or purple color to make it more fancy.

I make this dish often just as a lunch dish and eat it with pita bread, but it can also be served as a side dish to accompany grilled meats.

Cauliflower in Tahini Sauce

1 large cauliflower,
4 tbsps tahini paste (available at Middle Eastern groceries),
3-4 tbsps freshly squeezed lemon juice,
1 garlic clove, minced,
salt and pepper to taste,
fresh chopped parsley.

1. Cook cauliflower until soft but still firm. Drain.
2. Pour tahini paste in a medium bowl. Add 4 tbsps of water, then start adding lemon juice, alternating with more water to obtain a creamy sauce with the consistency of a heavy whipping cream. Add minced garlic and season with salt and pepper.

3. Pour the sauce over the cauliflower and finish with chopped parsley.