Arabian Cauliflower With Tahini

Elmotoo's Note:

Always on the lookout for yummy recipes & needing to improve my collection of North African/Middle Eastern recipes...here we go! This looks fast, easy & yummy!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 small cauliflower, broken into florets
• 2 -3 garlic cloves, chopped
• 1/2 cup tahini, any lumps mashed with a fork
• 1/2-1 teaspoon ground cumin
• 1 lemon, juice of
• salt and pepper, to taste
• 1 dash hot pepper sauce or 1 dash cayenne
• 3 -5 tablespoons water, as needed
• paprika, for garnish
• chopped parsley, and for garnish or cilantro, for garnish
• lemon wedge, for garnish

Directions:

1. Cook the cauliflower by steaming or boiling until just tender; do not overcook! Drain and set aside.
2. Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.
3. At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower.
4. Cover and refrigerate until ready to serve.
5. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

Reviews

[Cookgirl]

My husband and I loved this! I made one big change-and that was I served the dish hot. After steaming the cauliflower I immediately stirred in the tahini mixture and garnished with the parsley and lemon wedges. (I think to thin the mixture I must have added close to 3 tablespoons.) I could only imagine what this would taste like by roasting the cauliflower. Thanks for sharing. cg ;)

[mersaydees]

Very interesting! I will try this again with garlic powder instead of fresh garlic -- I think the raw garlic gave it the bitter/acrid flavor. Or, I'd be certain to toss the garlic with the very hot cauliflower to take that edge off. Thanks, Elmotoo, for another very different recipe! Made for N*A*M*E tag.

[Earthymom]

This was quite yummy. Next picnic or camping trip I may make this again as there's no mayo or other ingredient likely to spoil. . . I reduced the tahini to somewhere between 1/4 and 1/3 cups. For garnish, I sprinkled chopped tomatoes around the edge of the bowl I served from. Next time I may use a little water to thin the tahini more. I suspect lightly roasted cauliflower, instead of steamed, would work well too.