Directions:
- Cook the cauliflower by steaming or boiling until just tender; do not overcook! Drain and set aside.
- 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.
- Cover and refrigerate until ready to serve.
- At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.45 Kcal (622 kJ) | ||
| Calories from fat | 95.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Sodium | 38.54mg | 2% | |
| Potassium | 407.85mg | 9% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 53.4mg | 89% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.75 Kcal (447 kJ) | ||
| Calories from fat | 68.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 16% | |
|---|---|---|---|
| Sodium | 27.71mg | 2% | |
| Potassium | 293.27mg | 9% | |
| Total Carbs | 7.69g | 4% | |
| Sugars | 1.63g | 9% | |
| Dietary Fiber | 2.38g | 13% | |
| Protein | 4.01g | 11% | |
| Vitamin C | 38.4mg | 89% | |
| Iron | 0.8mg | 6% | |
| Calcium | 41.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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