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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:

1. 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.

2. 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.

3. 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.

4. 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!