Zahra Bi Tahineh

Palestinian food is a class all it's own, a delightful mix of middle eastern and Mediterranean fare, and this dish is no exception. I love the creamy, nutty, lemonyness. The bright flavors work wonderfully with the cauliflower and it comes together so easily. Pop it in the oven, and serve fattoush or a side salad and some flat bread.

1 head cauliflower
1/4 c. olive oil
1 large onion
1 head garlic, peeled and minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cumin seeds
1/4 c. tahini paste
2 Tbsp lemon juice
2 Tbsp. sour cream (or plain yogurt)
1/4 c. fresh parsley, chopped

Pre-heat the oven to 400. 

Break the head of cauliflower down in to bit sized florets and set aside. 

Heat the oil in a large frying pan and add the onion over medium heat until the onion is translucent. Add the cumin seeds and garlic and cook another minute. Turn the heat to high and add the cauliflower. Sprinkle with half the salt and cook until browned in spots. 

Stir together the remaining salt, pepper, tahini, lemon, sour cream, half the parsley, and one cup of water. 

Remove the cauliflower from the heat and toss with the dressing. Place the pan in the oven and bake for 25 - 30 minutes until the liquid id absorbed and cualiflower is tender. 

Remove from the oven, sprinkle with the remaining parsley, and serve immediately with a lemon wedge.


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