Tahini sauce from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on November 06, 2011

    p. 811 – Lately we’ve been highly addicted to roasted cauliflower. Hot or cold, as a side or an antipasti, we just can’t seem to get enough of this tasty treat. Inspired by the goodhealthgourmet who mentioned on another thread that she likes dipping roasted in Tahini sauce I thought I’d give that a try and, was happy to find a recipe in the COTM. This really couldn’t be simpler. Garlic cloves are minced and mashed to a paste with salt before whisking together with tahini, lemon juice, water, olive oil, cilantro (I used Italian parsley) and cumin. This was truly lovely with the roasted cauliflower and I used what was leftover to drizzle over grilled salmon the following day with equally impressive results. A versatile recipe well worth keeping and repeating.

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