Cauliflower - tahini dip

An easy to make appetizer that can be served with crudités, bread or potatoes.

- 1 small cauliflower head, cut into florets and washed
- 100g (vegan) feta, crumbled (optional)
- sea salt and pepper, to taste

 For the tahini sauce:
 - 2/3 cup tahini (ground sesame paste)
 - 1 lemon, juiced 
 - 3 garlic cloves (or less if very pungent)
 - a few tablespoons of water
 - a handful of fresh parsley, chopped (or 1 Tablespoon of dried parsley) 

Bring a medium size pot of water to a rolling boil, add some salt and the cauliflower and boil until tender, about 7 minutes. Drain the cauliflower and allow to cool. Place the cauliflower in a food processor and blitz until crumbled. While the cauliflower is cooling, prepare the tahini sauce by combining the tahini with the lemon juice and stirring until it becomes homogeneous. Add one tablespoon of water at a time until you reach a somewhat runny consistency, then add the mashed garlic, salt and parsley. In a bowl,combine the cauliflower with the tahini and crumbled (vegan) feta, taste and adjust seasonings. Enjoy!

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