We have a cute little Syrian Bakery a couple miles from our house and they have some delicious salads. One of my favorites is a cauliflower salad made with tahini. I searched for a recipe that was similar and found one on New York Times Cooking, so this recipe below is adapted from that.
1 large cauliflower broken into florets
salt and pepper to taste
2 tablespoons olive oil
2-3 garlic cloves (minced)
3/4 cup tahini
1/2-3/4 cup lemon juice, to taste (usually I just do 2 large lemons)
1 cup finely chopped parsley
Spread cauliflower in a single layer on a large sheet pan, drizzling with olive oil, and salt and pepper. Roast in oven at 425 for about 20 minutes, should just start turning a golden color on the edges.
Meanwhile mix tahini with garlice and lemons juice. Whisk them together and it will thicken up. Gradually whisk in up to 1/2 cup water until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Mix the cauliflower in with the sauce and serve.
This dish tastes delicious warm, or cold. (We usually eat it warm the day I make it because who can resist roasted cauliflower right out of the oven. Leftovers we usually eat as a cold salad).
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