One of my favourite recipes that always reminds me of my childhood and the days we had to be creative in using all kinds of food without wasting anything!
Cauliflower cores and stems don't need to be discarded! They may seem hard and unapproachable but with the right preparation and ingredients, you'll be on your way to a great dip, side dish, or addition to your main course. It's also completely vegan!
Cores and stems from cauliflower
4 tbsp. tahini sauce
3 cloves garlic
2 tbsp olive oil
Take any pieces of the cauliflower that are too hard and the core of the head. Peel away any thick, fibrous layers. Chop the pieces into similarly sized chunks.
Bring water to the boil, drop the cauliflower in, and boil until tender. This should take at least 15 minutes.
While the cauliflower is boiling, chop the garlic. Moayad's tip: If you find raw garlic too intense like me, you can sauté the garlic.
In a food processor or blender, combine the tender cauliflower pieces, tahini sauce, garlic, and olive oil. Blend until you get a consistency you like. Add a splash of lemon juice and your favourite herbs.
Serve as a dip for bread or crackers, a sandwich spread, a side dish or as a bed for a main course.
- Moayad, CEO and Founder of Fooditive