I Ingredients: For the Cauliflower: 1 head of cauliflower 2 tbsp truffle oil 1/2 tsp salt For the Black Tahini Sauce: 6 tbsp Med Cuisine Black Tahini Equal amount of water 2 tbsp truffle oil Salt, to taste For the Lemony Parsley Salad: Fresh parsley, chopped 1 lemon, thinly sliced Extra virgin olive oil A pinch of Med Cuisine Sumac Spice Salt, to taste Instructions: Prepare the Cauliflower: Preheat the oven to 250°C (482°F). Cut the cauliflower into thick steaks. Blanch the cauliflower steaks in boiling water for about 2 minutes, then drain. Drizzle with truffle oil and sprinkle with salt. Roast in the preheated oven or grill until golden and tender, about 15-20 minutes. Make the Black Tahini Sauce: In a bowl, combine the black tahini and an equal amount of water to achieve a sauce consistency. Stir in truffle oil and season with salt to taste. Adjust the consistency with more water if necessary. Prepare the Lemony Parsley Salad: In a small bowl, combine the chopped parsley, a drizzle of olive oil, thinly sliced lemon, sumac spice, and salt. Mix well. Assemble the Dish: Spread a generous amount of the black tahini sauce on each plate. Place a cauliflower steak on top of the sauce. Top the cauliflower with the lemony parsley salad. Enjoy!
