Cauliflower (veg.) Recipe

Inspired by Sammy's Lebanese Kitchen and Bakery

Time20m

Serves4

Cauliflower, tomatoes, turnips, lettuce, Tahini sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables and Sauce

1 head Cauliflower

2 cups Tomatoes

2 medium Turnips

1 head Lettuce

4 tablespoons Tahini

2 tablespoons Water

2 tablespoons ReaLemon lemon juice

1 clove Garlic

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Steps

Prepare the Vegetables

Wash all the vegetables thoroughly. Cut the cauliflower into florets, dice the tomatoes, and peel and cube the turnips. Tear the lettuce into bite-sized pieces.

Make the Tahini Sauce

In a bowl, mix the tahini, water, lemon juice, minced garlic, salt, and pepper until smooth. Adjust the consistency with more water if needed.

Combine the Ingredients

In a large serving bowl, combine the cauliflower florets, diced tomatoes, cubed turnips, and lettuce. Drizzle the tahini sauce over the top and toss gently to combine.

Serve

Serve the salad immediately, or refrigerate for up to 30 minutes before serving to allow the flavors to meld.