Cauliflower with Tahini
Fragrant cauliflower and tangy tahini join together with Mediterranean spices in this simple Middle-Eastern dish.
Ingredients
Cauliflower
Tahini Sauce
- ¼ cup tahini
- 2 ½ tablespoon lemon juice
- 2 tablespoon water
- ¼ teaspoon salt
Instructions
- Chop cauliflower into florets and microwave on high for 1-2 minutes. I heated ½ of the florets at a time, for 1 and a half minutes each. Alternatively, steam until just tender. Cauliflower should just begin to be tender, but still maintain its texture and not become too soft.
- In a large saucepan over medium-high heat, sauté minced garlic in olive oil until fragrant, about 2 minutes, then add cauliflower. After about 5 minutes, once cauliflower starts to brown, add cumin, sumac, pepper, and salt. Continue to cook cauliflower for about 10-15 more minutes, until most florets are browned. Keep an eye on the cauliflower to make sure it does not burn.
- Meanwhile, prepare tahini sauce by whisking all ingredients for the sauce together until no lumps remain.
- Dry toast the pine nuts in a small saucepan over medium-high heat, stirring or shaking frequently to make sure they do not burn. As soon as they start to brown, after 3-5 minutes, remove from heat and set aside.
- Remove cauliflower from heat and immediately pour tahini sauce over it while it is still hot. Stir through to make sure florets are evenly coated with tahini.
- Serve immediately alongside rice or pita bread, and top with chopped parsley and toasted pine nuts.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 41gProtein: 19gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 25gSodium: 1063mgPotassium: 2049mgFiber: 14gSugar: 12gVitamin A: 666IUVitamin C: 297mgCalcium: 198mgIron: 6mg
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