Cauliflower In Tahini Sauce Recipe
Ingredients
| Cauliflower head | 1 , cut into flowerets | |
| Tahini | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Garlic | 2 Clove (10 gm), pressed | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Hot red pepper | To Taste | |
| Minced parsley | 4 Tablespoon (For Garnish) |
Nutrition Facts
Serving size: Complete recipe
Calories 396 Calories from Fat 143
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4126.1 mg171.9%
Total Carbohydrates 54 g17.8%
Dietary Fiber 20.8 g83.2%
Sugars 18 g
Protein 21 g42.6%
Vitamin A 104.1% Vitamin C 702.7%
Calcium 29.8% Iron 45.9%
*Based on a 2000 Calorie diet
Directions
Bring to a boil again, reduce heat, and cook the cauliflower until tender but still firm, about ten to twelve minutes.
Drain well.
Set aside.
In a mixing bowl, combine the tahini, water and blend well.
Stir in the lemon juice, garlic and salt.
Add more water if the sauce seems too thick.
Gently fold in the clusters of cauliflower.
Transfer to a serving platter.
Sprinkle with the red pepper and minced parsley and serve.
Chef
