Cauliflower and Tahini Salad

Ingredients:

• 1 small head of cauliflower
• Canola oil for frying
• 2 eggs

For the sauce:

• 2 garlic cloves – finely chopped
• Juice from 1 lemon
• 4 tablespoons chopped fresh cilantro
• Salt
• Half cup raw tahini

Method:

1. Wash and clean the cauliflower and divide into florets.
2. Beat the eggs and mix them with salt to a smooth texture.
3. Dip the cauliflower florets in the eggs and then fry them in a preheated pan.
4. Fry the florets till they turn golden, then remove from the pan and set aside and let them chill.
5. Mix in a mixing bowl: raw tahini with tap water. Gradually and stingily add water while stirring the tahini quickly with a fork. You should get a texture between a paste and a sauce (not too watery). Add the lemon juice, cilantro and salt.
6. Mix the cauliflower florets with the tahini sauce. Serve at room temperature.

Roasted Cauliflower

This one is a simple and flavorful appetizer. It’s quick to prepare and adds a nice color to the table. It also makes for a wonderful side dish when serving whole fish.

Ingredients:

• 1 cauliflower
• 4 garlic cloves – finely chopped
• olive oil
• salt and freshly ground pepper
• grated Parmesan cheese
• juice and zest from 1 lemon
• thyme

Method:

1. Wash and clean the cauliflower and divide into florets.
2. Place in a baking tin.
3. Mix in a mixing bowl: lemon juice, olive oil, garlic, salt and pepper.
4. Use the above mixture to brush the cauliflower florets.
5. Bake in a preheated 400° oven for 15-20 min till the florets get nicely golden.
6. Sprinkle Parmesan cheese on top of each flower and broil for another 3 min
7. Garnish with thyme (or a different fresh herb for your choice) and lemon zest and set aside.