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
- Garnishes
- Paprika
- 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.
By Marlena Spieler
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