¼ cup tahini
2-3 tablespoons lemon juice
2-3 tablespoons water
1 clove garlic, minced
4 tablespoons chopped parsley
½ teaspoon ground cumin
¼ teaspoon salt
1 small head of cauliflower
1 large red bell pepper, diced
½ cup water or stock
In a small bowl combine tahini and 2 tablespoons lemon juice; stir well with whisk. Add 2 tablespoons of the water, stirring vigorously until a thick, smooth, creamy consistency is achieved. Add garlic, cumin, salt, and 3 tablespoons of the parsley; stir well. Season to taste with more lemon juice, garlic, cumin, or salt. (Add more water if mixture is too thick.) Set aside.
Sliced cauliflower and quarters through the core, sliced course of action also each quarter. Separate florets into 1 inch pieces. Bring water to boil in a large skillet; add cauliflower and red pepper cover pan and bring back to the boil, then reduce heat and simmer until tender, 10-15 min. Remove cover and increase the heat in order to reduce the liquid in the pan. Remove from heat, stir sauce and the vegetables, topping with reserved parsley.
In a small bowl combine tahini and 2 tablespoons lemon juice; stir well with whisk. Add 2 tablespoons of the water, stirring vigorously until a thick, smooth, creamy consistency is achieved. Add garlic, cumin, salt, and 3 tablespoons of the parsley; stir well. Season to taste with more lemon juice, garlic, cumin, or salt. (Add more water if mixture is too thick.) Set aside.
Sliced cauliflower and quarters through the core, sliced course of action also each quarter. Separate florets into 1 inch pieces. Bring water to boil in a large skillet; add cauliflower and red pepper cover pan and bring back to the boil, then reduce heat and simmer until tender, 10-15 min. Remove cover and increase the heat in order to reduce the liquid in the pan. Remove from heat, stir sauce and the vegetables, topping with reserved parsley.
Recipes out of the Blond Box 