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Tahini sesame sauce (makes about 2 cups):
6 medium size garlic cloves, peeled & mashed
1/2 cup cold water
1 cup tahini (sesame) paste
¾ cup fresh lemon juice
1 tablespoon salt
1 large head of cauliflower (approx. 2 pounds)
1 teaspoon salt
½ cup cooking oil
Place tahini in a deep bowl, stir in the garlic.
With a spoon, beat in the cold water, the lemon juice and salt. While beating, adjust flavor with more lemon juice or water to taste, 1 tablespoon at a time, until the sauce has a thick gravy-like consistency.
Fried cauliflower direction:
Cut off the thick stem of the cauliflower and remove the leaves. Break cauliflower into small florets. Wash with cold water.
In a 4-quart saucepan, bring 1 quart of salted to boil over high heat.
Add cauliflower and cook, uncovered, for 10 minutes. Drain it.
In a skillet, heat 1 or 2 inches of oil. Put the dry cauliflower, a dozen or so at a time, and fry them in the hot oil for about 10 to 15 minutes. As they become a deep brown, remove with a spoon and drain on paper towels.
Serve hot or at room temperature. Spread the tahini sauce on top.
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Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.