This side dish is really a winner to serve at a barbecue, with a meat dish, rice... pretty much anything, actually. It can be served warm or cold.
Ingredients:
1 cauliflower
Sauce:
70 ml tahini
150 grams Greek yogurt (10% fat)
Salt to taste
For finishing:
Juice of 1 lemon
A splash of olive oil
Salt to taste
Finely chopped cilantro or parsley
Pomegranate seeds
Pine nuts
✨ Cut the cauliflower into florets. Tip: You can make a soup from the leaves, find the recipe here.
✨ Cook the cauliflower until tender but still firm in salted water.
✨ Let it cool, or serve it warm.
✨ Make the sauce:
✨ Mix the tahini with the yogurt and season with salt. Add a splash of water if you'd like a looser consistency.
✨ Place the sauce on a plate and create a tower of cauliflower on top.
✨ Drizzle the cauliflower with lemon juice and olive oil.
✨ Garnish with pine nuts, pomegranate seeds, and cilantro.
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