Day 1: Cauliflower with tahini sauce

December 1, 2012by Brenda Pierce

This recipe is courtesy of the Tufenkian Hotel chain of Armenia, and it is served in their restaurants. It’s a great vegetarian dish, too. Enjoy!

Cauliflower with tahini sauce

1 cauliflower, about 1 ½ pounds
1 ½ cups water
½ teaspoon salt
3-4 thin lemon slices

¼ cup water
1/3 cup tahini 
2 cloves garlic, mashed
4 tablespoons lemon juice 
1 tablespoon olive oil
1 teaspoon yogurt
½ teaspoon salt

ME red pepper
2 scallions, finely chopped
3 tablespoons minced parsley

1. Remove any bruised leaves and bottom core from cauliflower, using care not to break it up. Hold cauliflower under a gentle spray of water and rinse it a few times.
2. Bring water to the boil in a saucepot large enough to hold whole cauliflower. Lower cauliflower into water, core side down. Sprinkle with the salt, layer lemon slices on top , cover and simmer gently 8 to 10 minutes, or until cauliflower is still a little firm. Remove and place it on a round serving dish to cool thoroughly. Discard lemon.
3. To prepare the sauce, add water to tahini, stirring until well blended. Add remaining ingredients and mix.
4. Drizzle sauce over the cauliflower, sprinkle with red pepper, garnish and serve

6 servings

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