Arabian Cauliflower with Tahini Creamy tahini makes a super dressing for cauliflower, in this traditional Middle-Eastern mezze. Dip into it with a fork or a chunk of bread. 1 small head of cauliflower, broken into florets or sliced 1/2 inch thick 2 to 3 garlic cloves, chopped 1/2 cup tahini, any lumps mashed with a fork 1/2 to 1 teaspoon ground cumin Juice of 1 lemon Salt and pepper, to taste Dash of hot pepper sauce or cayenne A few tablespoons of water, as needed Garnishes Paprika Chopped parsley and/or cilantro Lemon wedges Cook the cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside. Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce. At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower. Cover and refrigerate until ready to serve. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges. Serves 4 to 6. By Marlena Spieler, special to the San Francisco Chronicle, October 4, 2000 middle eastern recipe index christina m k al-sudairy subscribe!