Cauliflower with Tahini (Zahra Bi Tahineh)

Ingredients

• 1.5 kg cauliflower head

• 6 tablespoons vegetable oil, divided

• 250 gram beef, minced (optional)

• 1 onion, finely chopped

• 12 cloves garlic, largely chopped

• 2 teaspoon salt, divided

• 1 teaspoon black pepper

• 2 teaspoon cumin, divided

• 6 tablespoon tahini paste

• 1/3 cup lemon juice

• 2 tablespoon yogurt

• 2 tablespoon parsley, chopped

Preparation

1. In a different deep and large saucepan, bring 5 tablespoons of oil to heat, add the cauliflower florets and cover the pan. Leave the florets to cook over low heat for about 15 minutes or until they become golden. Turn them to cook on the other side for another 15 minutes or until florets are cooked and golden from both sides. Add another teaspoon of cumin and some salt to the cooked florets.

*Cooking over low temperature, covering the pan gives results similar to deep frying but with much less oil

2. On a blender, add tahini paste, lemon juice, yogurt, 1 teaspoon of salt, and 5 cups of water and blend together at a medium speed until it’s well blended and smooth.

3. In a medium size ovenproof dish, add cooked florets, beef mixture, and tahini sauce. Place in oven at 180 degrees for 60 minutes or until sauce is mostly absorbed. Serve hot with bread. Garnish with parsley.

Lara Kh.