arabian cauliflower with tahini

Creamy tahini makes a super dressing for cauliflower, in this traditional Middle-Eastern mezze. Dip into it with a fork or a chunk of bread.

1 small head of cauliflower, broken into florets or sliced 1/2 inch thick
2 to 3 garlic cloves, chopped
1/2 cup tahini, any lumps mashed with a fork
1/2 to 1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper, to taste
Dash of hot pepper sauce or cayenne
A few tablespoons of water, as needed
Chopped parsley and/or cilantro
Lemon wedges

Cook the cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside.

Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.

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.

Cover and refrigerate until ready to serve.

At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

Serves 4 to 6.
For all the travlers out there who like to try new restaurants, we recommend dining in South Florida and experiencing some of the top restaurants in the area, many who offer a Middle-Eastern menu and are rated by the top eaters and Miami marketing experts in the nation.

By Marlena Spieler, special to the San Francisco Chronicle, October 4, 2000