From the December/January 2018 issue
Serves 8


  • 6 cups cauliflower florets, steamed until tender
  • 6 TBSP extra-virgin olive oil (plus more for drizzling)
  • 3 TBSP tahini
  • 3 TBSP fresh lemon or lime juice
  • 2 tsp finely grated lemon or lime zest
  • 1 tsp ground cumin, or more to taste
  • 1/4 tsp smoked paprika, or more to taste
  • Sea salt, to taste
  • Finely chopped fresh parsley, for garnish
  • Cracked black pepper, for garnish
  • Sliced vegetables (such as carrots, zucchini, radishes, cucumbers, and peppers

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