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Nutrition Facts
Serving Size 1 (150g) Recipe makes 4 servings
Calories 193
Calories from Fat 130		(67%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 45mg		1%
Potassium 350mg		10%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 4.5g	18%
	Sugars 1.9g
Protein 6.8g		13%
detailed view... how is this calculated?

Arabian Cauliflower With Tahini

Recipe #185754 | 20 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Elmotoo
Sep 12, 2006

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!

SERVES 4 -6 (change servings and units)

Ingredients

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 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.

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Featured Reviews for This Recipe

From: mersaydees

On Oct 18, 2009

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.

0 people found this review helpful

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From: Engrossed

On Mar 13, 2007

I liked this but didn't love it. I found the tahini too bitter and overpowering. I steamed my cauliflower for 5 minutes until crisp tender. I used the cayenne and cilantro options.

1 person found this review helpful

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From: Cookgirl

On Sep 22, 2006

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

2 people found this review helpful

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From: Earthymom

On Apr 20, 2007

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.

1 person found this review helpful

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