Baked Cauliflower in Tahini Sauce


cauliflower and tahini bake

The combination of cauliflower in a tahini sauce is amazingly delicious. After assembling the ingredients, I baked it in a casserole dish in the oven for 10 minutes.

Baked cauliflower in tahini

I recently was invited to lunch at a friend's home in our condo building. Suzanne is from Morocco and is one fabulous cook. She made all kinds of salads and interesting dishes.

Moroccan salads

She served many traditional Moroccan salads, such as a cooked beet salad, a cooked carrot salad, a cucumber and onion salad, a tomato salad with cilantro and herbs, red pepper salad, and a hot rice and vegetable salad. 

Moroccan carrot salad

The star of her luncheon recipes (for me) was a baked cauliflower and tahini sauce casserole that I just loved. (she also had a platter of fish and a platter of meat- which of course I did not eat).

Like most good cooks, Suzanne's recipe was in her head and she did not have precise measurements. I wanted to duplicate it, so I had to experiment. I also wanted to reduce the fat content. This is what I did. 

Cauliflower Soup, Vegetable Soup

Tahini, like natural peanut butter, often separates in the jar when it sits on the shelf- leaving a layer of oil and a layer of paste. To reduce the calories and fat, I poured off the oil and discarded it. The thick paste that was left was not as rich tasting or creamy as with the oil, but still had the flavor.


That's a lot of oil

However, Suzanne's recipe was made with full fat tahini - if you prefer that, do not discard the oil when it separates. Simply stir it back in. It will be a richer, creamier sauce.

Cut up a large cauliflower into large floretes and steam the floretes  until firm soft. Remove from the heat and set aside.

Lower fat less rich tasting tahini sauce : 
3 tablespoons of tahini  (I poured off any oil from the top of jar)
1/4 cup of fresh lemon juice
1 teaspoon of garlic powder
1/2 teaspoon of paprika
1/2 cup of almond milk 
1/4 cup of aquafaba (the liquid from cooked chickpeas or canned chickpeas) or water
1 tablespoon of non GMO corn starch
1/2 teaspoon of cumin

Suzanne's tahini richer sauce: 
1/2 cup of  tahini paste
1/4 cup of fresh lemon juice
1 teaspoon of garlic powder 
1/2 cup of water or more by the tablespoon if needed for consistency
1/2 teaspoon of paprika
Salt and pepper
1/2 teaspoon of cumin

Place the cooked cauliflower in a baking dish. Pour 1 cup of tahini sauce over the cauliflower distributing oner all of the cauliflower and bake in a pre-heated oven for 10 minutes. Serve and Enjoy 

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