Cauliflower in Beetroot-Tahini

Posted by on Jun 25, 2015 in Salads and cooked vegetables | Comments Off on Cauliflower in Beetroot-Tahini

Cauliflower in Beetroot-Tahini

2 recipes in one

A special Tahini recipe and a wonderful vegetable dish as well

8 servings, 85 calories per serving

 

 

 

 

Beetroot-Tahini Ingredients-

1/2 cup of a whole sesame tahini

A glass of beetroot water, from a bought beetroot in vacuum or a boiled beetroot in a pot

Juice of half a lemon

Salt and pepper to taste

2 crushed cloves of garlic

Cauliflower Ingredients-

Cauliflower, clean and divided to whole flowers, or a frozen bag of Cauliflower

1/2 cup of chopped dill

3 chopped spring of green onions including the white part

 

Preparation-

Mix all the ingredients of the Tahini into a thick paste.

Fix the seasoning to your taste if necessary.

You can use this as a spread tahini as well, regardless to the cauliflower recipe.

If using a frozen cauliflower, defrosters and divide into small florets.

If using fresh cauliflower, cook the flowers around – 15 minutes in boiling water until they are almost soften.

Arrange the cauliflower in a baking pan.

Sprinkle, over the cauliflower, the chopped dill and chopped green onions.

Pour the Tahini to cover the cauliflower as much as possible.

Can be mixed as well, in order to get a better coverage of the tahini over the cauliflower.

Bake in a preheated oven at 180 degrees – for about 30 minutes until cauliflower is slightly golden.

Serve hot or cold.

 

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