Cauliflower with Tahini
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4|
|Calories from Fat: 150 (72%)|
|Amt Per Serving||% DV|
|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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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.
Calories per serving: 209
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