1 large head of cauliflower cut into bite sized florets, washed and dried
2-3 tablespoons olive oil
Ground kosher salt
¼ cup of tehina paste
1 clove of garlic crushed
Juice of half a lemon
1 tablespoon finely chopped fresh parsley
Salt and pepper
3 large very ripe tomatoes
How to do it
- Pre-heat the oven to 180°C (350°F)
- Line a large baking tray with baking paper and drizzle the olive oil evenly over the surface. Toss the florets through the olive oil so that they are coated lightly and grind the salt over the cauliflower.
- Bake for about 10 minutes, then give the cauliflower a stir around so it bakes evenly. Bake for another 5 minutes or just until starting to yield when you stick a fork into a piece. Don’t overcook the cauliflower or it will be mushy. Remove from the oven and set aside to cool to room temperature.
- Mix the tehina paste with the lemon juice, garlic, parsley, salt and pepper, and add the water slowly until you get to a slightly runny consistency – you don’t want it too watery – but it should flow off the spoon. Set aside.
- Wash the tomatoes and chop each one into about 8 pieces (no need to peel them). Place them in a food processor with a pinch or two of salt and process them until you have an even sauce (do not liquify). Set aside.
- Assemble the dish on a platter. First the cauliflower, then drizzle the tehina over the cauliflower and end off with the tomato sauce drizzled over the tehina. You can put as much of the sauces as you want.
Serve at room temperature. Serves about 8 as a side dish or salad.