Cauliflower with Tahini

Hussam El-MasriChef

Ingredjenti

• 1 purple cauliflower
  1 cauliflower
• 1 yellow cauliflower
  1 cauliflower
• 3 cloves of garlic, crushed with salt
  3 cloves
• Juice of 1 lemon
  1 lemon
• 1/2 cup tahini
  0.5 cup
• 1/2 cup water
  0.5 cup

Passi

1. 1

   Steam or boil the cauliflower and cut it into small florets for about 5 minutes until tender when pierced with a fork.

   Għodda meħtieġa:

   Kazzola

   5 min
2. 2

   Drain the cauliflower. Place it on a baking sheet lined with aluminum foil. Pour about 1/4 cup of olive oil into a small bowl and brush the oil over the florets before roasting. Roast in an oven at 180 degrees Celsius for 15 minutes or until brown spots appear. Remove from the oven and set aside.

   Għodda meħtieġa:

   Tegħlija tal-forn

   15 min
3. 3

   To prepare the tahini sauce: Mash the garlic with a little salt, add the lemon juice, then the tahini and mix the mixture. Add about 1/2 cup of water while continuously stirring. The sauce should be smooth without lumps. Taste and adjust as desired.

   Għodda meħtieġa:

   Bowl tal-ħawt

   10 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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