Use as a sauce to accompany pasta such as lasagna or to dress green vegetables and/or potatoes.
Lightly boil cauliflower (including leaves and stem). Transfer cauliflower, with approximately 1-2 C of cauliflower water, into blender.
Add tahini, lemon juice, nutritional yeast, salt, olive oil, turmeric and mustrard to a blender. Blend and season to taste. If additional ‘zing’ is required, add more lemon. Consider adding more tahini, yeast or mustard.
Gently heat sauce in a pan prior to serving.
Recipe courtesy of Marie and Kenny, SAFE supporters.
- Half a cauliflower
- 2 Tbsp tahini
- Juice of 2 lemons (medium size)
- 1 Tbsp nutritional yeast
- 1-2 Tbsp salt
- 2 Tbsp olive oil
- Turmeric to colour (optional)
- 1-2 Tbsp mustard