Cauliflower in Tahini Sauce

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Tahini is a purée of wasted sesame seeds which, like this recipe, originated in the Middle East. Serve with rice, cous cous or croquettes.


  • 1 large cauliflower, broken into florets
  • 3 garlic cloves, crushed
  • 1 heaped tablespoon tahini
  • juice and zest from 1 lemon
  • 300 ml/10 fl oz/ cups water seasoning to taste
  • 1 tablespoon sesame seeds, roasted


    Steam the cauliflower briefly, or boil in a little salted water until just tender, but al dente. Meanwhile, make the sauce. Crush the garlic into the tahini and add the lemon juice, zest, water and seasoning. Stir until you have a thick sauce. Drain the cauliflower carefully, arrange in a serving dish and pour the sauce on top. Sprinkle with sesame seeds.