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

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, special to the San Francisco Chronicle, October 4, 2000

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