Cauliflower with tahini on the Lebanese way
Ingredients
- 1 kilogram cauliflower
- 3 tablespoons tahini.
- 2 tablespoons pine nuts.
- 1 Onion cut into slices.
- 1 tablespoon lemon juice.
- 1 tablespoon chopped parsley.
- 1 clove Crushed garlic
- 1 pinch salt.
- 1/2 cup cold water.
- 1 pinch black pepper.
- 2 tablespoons sunflower oil.
Instructions
- cutting Cauliflower
Cut the Cauliflower into large pieces, put it on an oven tray lined with butter paper and sprinkle with salt, pepper and two tablespoons of sunflower oil. - Bake the Cauliflower in the oven
Place the tray in the oven at 200°C on the top rack for 15 minutes, until cooked through. - Prepare the tahini sauce
Add the tahini sauce, water, lemon juice, garlic, and ½ teaspoon of salt to a mixing bowl, and whisk until smooth and creamy. - fry the onions
Heat 2 tablespoons of sunflower oil over a medium heat, and place the sliced onions for about 3 minutes, until softened.
- Add cauliflower and tahini to the onions
Add the cauliflower to the onions and stir for 5 minutes, then pour the tahini sauce over the flower and stir for a minute.
- Bake the Cauliflower with tahini in the oven
Place the cauliflower pan in the oven and bake for 20 minutes, until the sauce is golden on top.
- Serve cauliflower with tahini on the Lebanese way
Put the mixture to a serving plate, garnish it with nuts and parsley and serve hot or at room temperature with Arabic bread.