Zahara (download printable PDF)

Usually the cauliflower is deep fried, but I like it just as well roasted. Tahini can be bought in the health food section of most stores.


1 head of cauliflower
2-4 garlic cloves
1-2 Tbs. extra virgin olive oil
1 cup Tahini
1-2 lemons
Sea salt


knife and cutting board
measuring cup
measuring spoons
Mixing bowl
Lemon reamer
Roasting pan
Food processor or blender
Tongs or fork
Serving platter

This dish is seasoned to taste. Break the cauliflower into florets. Peel the garlic and juice the lemons. The dish can be prepared up to this point in advance. Preheat oven to 425° F. In a mixing bowl toss the cauliflower florets with olive oil until they are evenly coated. Place the coated cauliflower in a single layer in the roasting pan and roast in the oven for 20-25 minutes until they are golden brown.
In a food processor or blender, combine the tahini, garlic, sea salt, and lemon juice. Blend into a sauce. Add a little water and continue to blend, adding more water until you get to the desired consistency. It should be the consistency of a thick, pourable sauce. Adjust the seasoning. Remove the pan from the oven. Using tongs or a fork, place the roasted florets on a serving platter, and drizzle the tahini sauce over the top. Serve hot.