Cauliflower with Tahini
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INGREDIENTS
- 1 small cauliflower ; broken into florets
- 2 cloves garlic ; (up to 3), cloves, chopped
- 1/2 cup tahini
- 1/2 teaspoon ground cumin
- 1 lemon ; juice of
- salt and pepper ; to taste
- 1 hot pepper sauce or cayenne
- 3 tablespoons water ; as needed
- paprika ; for garnish
- parsley or cilantro ; chopped for garnish
- lemon wedge ; for garnish
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (149g) | ||
| Recipe Makes: 4 | ||
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| Calories: 209 | ||
| Calories from Fat: 150 (72%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.6g | 22 % | |
| Saturated Fat 2.3g | 12 % | |
| Monounsaturated Fat 6.2g | ||
| Polyunsanturated Fat 7.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 95.8mg | 3 % | |
| Potassium 409.6mg | 11 % | |
| Total Carbohydrate 14.3g | 4 % | |
| Dietary Fiber 6.2g | 25 % | |
| Sugars, other 8.1g | ||
| Protein 7.1g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 209
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