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Arabian Cauliflower With Tahini

Arabian Cauliflower With Tahini

A Saudi favourite.

Ready in: 25 minutes

Serves: 4

Complexity: very-easy

kcal: 78

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1 small cauliflower, broken into florets
1 tsp garlic powder
1⁄2 cup tahini, no lumps
1 tsp ground cumin
1 lemon, juice of
1 dash Kaitaia Fire
3 -5 tbsp water, as needed
Paprika, for garnish
Chopped parsley or coriander, for garnish
Lemon wedge, for garnish


Cook the cauliflower by steaming or boiling until just tender but do not overcook! Drain and set aside.
Mix the garlic with the tahini, cumin and lemon juice. Season with SIDS SALT & PEPPER and Kaitaia Fire.
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.
Cover and refrigerate until ready to serve.
At serving time, garnish with a sprinkle of paprika, chopped parsley/coriander and/or lemon wedges.

Tip:- you can serve it hot by gently heating the tahini mixture and serve over hot cauliflower.