Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tahini | 1 tbsp (15g) | 89 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small head of cauliflower, broken into florets or sliced 1/2 inch thick
- 2 to 3 garlic cloves, chopped
- 1/2 cup tahini, any lumps mashed with a fork
- 1/2 to 1 teaspoon ground cumin
- Juice of 1 lemon
- Salt and pepper, to taste
- Dash of hot pepper sauce or cayenne
- A few tablespoons of water, as needed
- Garnishes
- Paprika
- Chopped parsley and/or cilantro
- Lemon wedges
Directions
1) Cook the cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside.
2) Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower.
3) Cover and refrigerate until ready to serve. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.
Category:Arabian Recipes
Category:Arabian Appetizers