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Author Notes: This is a spin on a recipe I tried at a local restaurant here in Tel Aviv. —Karen
Tahini Paste, Garlic, Parsley, Lemon
- a few splashes Fresh Lemon Juice
- 2 teaspoons fresh garlic
- 1 cup Tahini Paste (unflavored)
- A note on using Tahini Paste: I know I know, I use store bought tahini paste to start. I have a TINY kitchen and no room for a food processor, so it will just have to do. If you have time, make your own base by toasting sesame seeds in a dry pan and pureeing them. Otherwise, I find the unflavored jar does the trick.
- Next add water to tahini paste with wire whisk. This will lighten the color significantly and amazingly thicken the sauce. Add slowley until you have a consistency that is a nice stream (like loose cake batter) off the whisk.
- Stores in the fridge for 4-5 days
Cauliflower, pine nutes, grapeseed oil, sea salt and pepper
- 1 bunch cauliflower (cut in to bite size pieces)
- 2 tablespoons grapeseed oil (or other, if you prefer)
- .75 cups Pine Nuts
- 1 dash black pepper
- Cut cauliflower in to bite size pieces, and mix in a bowl with salt, pepper and the single clove of garlic. Add more garlic if you wish, but keep in mind the raw garlic in the tahini dressing. Make sure all the pieces are covered and lay on a tinfoil lined baking sheet. Bake until pieces become al dente and brown.
- Roast pine nuts in a dry pan until brown and aromatic.
- Place warm cauliflower in bowl and cover with tahini dressing. Top with toasted pine nuts and fresh parsley and enjoy. Feel free to mash that extra roasted garlic in with the tahini (yum!). So simple. Crazy delicious!