inspired by Mona Hamadeh
Lebanese cuisine is one of my favourites thanks to the wide variety of fresh real ingredients that are being used as well as aromatic, flavourful spices and herbs.
Here is a dish that you could have on its own with some sides like quinoa and green or mixed salad or serve it as a side dish.
- 1 large cauliflower, broken into florets, rinsed
- 1/2 tsp salt
- 2 tbsp olive oil
For the tahini dressing:
- 50ml lemon juice
- 1 garlic clove, crushed
- 100ml tahini
- 120ml cold filtered water
- sprinkling of zaatar or sumac (optional)
Heat the oven to 200 Celsius/ Gas 6. Place the cauliflower florets in a baking tray. Sprinkle with salt and drizzle with olive oil and turn well to coat all the florets. Bake for about 40 minutes, making sure the cauliflower is well browned.
To make dressing: add the lemon juice, salt and garlic to he tahini and mix well. When it all goes thick and fluffy, start adding water little at a time while blending into the mixture until it becomes like cream for dipping. You can sprinkle with some zaatar or sumac.