This dish will only take 15 minutes to make and it’s relatively hustle free. It takes a moment to whip up the dip and then it’s only a matter of waiting for the cauliflower to steam. Once served, use a fork to skewer bite-sized florets and then dip them into the tahini sauce.
You can boil the cauliflower as well but steaming allows it to stay crisper.
Tip: you can purchase one of those small rectangular egg steamers and use it for all your vegetable-steaming needs. They are quite handy and take up very little space. They are easy to clean and do quite a good job steaming green beans, broccoli and even corn on the cob.
1 small cauliflower
2 tablespoons tahini
2 ½ tablespoons cold water
½ tablespoon lemon juice
½ teaspoon salt
123 Calories per portion
Total Fat 8.2g
Total Carbohydrate 10.3g
Dietary Fiber 4.7g
1Remove the leaves from the cauliflower and break it into bite-sized florets by hand, wash them well.
2Steam the florets for 15 minutes. If you don’t have a steamer, boil them at high heat until you are able to pierce them with a fork.
3Mix the rest of the ingredients together in a bowl to make the dip. Can be served hot or cold.