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Cauliflower masked with Tahin-creme

May 15, 2012

Tired of overcooked cauliflower as a miserable attempt to get enough vegetables on your dinner plate? I love cauliflower, but sometimes, it’s just nice to change things up a bit, instead of just boiling and serving the poor thing. Why not mask it? With a Middle Eastern inspired creme! It was a stretch, but it was great, and I recommend it as a side to any kind of meat, fish or vegetarian dinner you might be serving.

 

Recipe from “Suveraene Super Succeser” by Sonja Bock and Tina Scheftelowitz.

 

You need:

  • About 800 grams of cauliflower
  • 30 grams of pine nuts
  • 1 handful of fresh parsley, chopped
  • salt

and for the dressing:

  • 3 tablespoons of tahin
  • 2/3 of a cup (2 dl) of organic plain yogurt
  • 1 finely chopped clove of garlic
  • 1 and a half tablespoon of freshly squeezed lemon juice
  • salt and pepper

Preparation:

1. Remove the leaves from the cauliflower and boil it in salted water (the water has to almost cover the cauliflower) for 10-15 minutes. Or until it’s tender, but still crispy. Drain and cool the cauliflower off.

2. Stir tahin in the yogurt, a bit at a time, and add the other ingredients. Stir. Taste. It’s even better if you let it sit in the fridge for a few hours.

3. Fry the pine nuts on a dry hot pan until they turn golden.

4. When you serve, put the cauliflower on a large dish, add the tahin creme on top of the cauliflower, and decorate with pine nuts and parsley.

 

 

 

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