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This sauce creates a bright contrast to the roasted goodness of the cauliflower. It is great with Roasted Whole Cauliflower with Ras El Hanout). The leftovers are perfect for dipping — we like to keep prepped radishes, carrots, mushrooms and Persian cucumbers in the fridge for a quick snack or potato chip replacement side with a sandwich.

Green Tahini Sauce

Ingredients

1 bunch flat-leaf (Italian) parsley
Juice of 2 lemons
1-2 cloves garlic, peeled
3 TBSP tahini
Salt to taste

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Directions

Remove hard stems from parsley (we just tear the leaves off in one twisting motion)
Place parsley, peeled garlic, lemon juice, 1/2 tsp salt and 1/4 cup water in blender (or small bowl of food processor) and blend until a paste.
Add tahini and blend until well combined. If too thick to blend, add water 1 TBSP at a time until sauce loosens up.
Sauce should be dip-like (versus paste-like)

Recipe Note

Since we can’t be bothered with getting the food processor out (and cleaning it) every time, we made the sauce in our blender and it worked fine.

We also used the entire bunch of parsley because we find that a half a bunch left in the fridge with no purpose often goes to waste.

Also in sides & other fun things to make

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Green beans zhuzhed up with some fresh dill make the perfect side for any of our Moroccan recipes.

Shrimp Without Grits

This shrimp dish is perfect served up over a bowlful of Miya’s Rice & Peas.

Miya’s Rice & Peas

If you’re looking for comfort food, we can’t think of anything more comforting than Rice & Peas, a traditional dish of the Western Caribbean.

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Green Tahini Sauce (No Cooking Required!)

Green Tahini Sauce

Category

Ingredients

Directions