Cauliflower with Tahini

Name: Cauliflower with Tahini
Cuisine: British
Ingredients: 1 cauliflower; 1 fennel bulb, chopped; 2 leeks, chopped; 1 onion/shallot, chopped; 1 garlic clove, chopped; handful parsley, chopped; 2 tbsp olive oil; 3 tbsp Tahini (sesame paste); half lemon juice; water; 1 crushed garlic clove; salt and pepper; half teaspoon cumin

Linda L. @lindzi

Lebanese

#vegan #vegetarian #middleEastern #seasonsupply
Simple, easy and delicious. Makes a great appetiser you have cold along with some flatbread.
In my recipe I boiled the cauliflower but you also can fry it or roast it instead.

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Ingredients

1cauliflower
1fennel bulb, chopped
2leeks, chopped
1onion/shallot, chopped
1garlic clove, chopped
handfulparsley, chopped
The Sauce
2 tbspolive oil
3 tbspTahini (sesame paste)
halflemon juice
water
1crushed garlic clove
salt and pepper
halfteaspoon cumin

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Steps

1

📌📌📌 Non vegan option for the sauce: replace one tbsp of tahini paste with 1 tbsp of natural yogurt.
2

Start with boiling the cauliflower wedges for ~15 min
3

Fry the chopped shallot, leeks, and fennel together in the olive oil for 10 min, then add the garlic with the parsley and mix for 3 more minutes
4

For the sauce:
In a bowl, add the tahini with the lemon juice and start adding the water gradually while mixing until you get a thick liquid texture
5

Add cumin, salt, pepper, and crushed garlic to the sauce and mix
6

When the cauliflower is cooked, put it in a deep bowl and combine with the fried vegetables then pour the sauce and mix everything making sure all the cauliflower wedges are covered
7

You can then garnish it with fried pine nuts