Adapted from a recipe in Vegetarian Times. Original recipe calls for roasted cauliflower which I found to be a hassle. This is much quicker and just as tasty.
1 large head cauliflower, cut into florets
Olive oil
2 -3 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
2 Tbs. lemon juice
3 Tbs. water
1/4 tsp. salt
1 Tbs. chopped parsley
1 Tbs. toasted sesame seeds
Steam cauliflower until tender, drain, and put in bowl. In small saucepan, heat olive oil and saute garlic until lightly browned. Stir in tahini, lemon juice, water and salt. Whisk over low heat 1 to 2 minutes until smooth. Spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.
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