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Wednesday, November 10, 2010

Susan’s Sautéed Cauliflower

1 head cauliflower
olive oil
1 large or medium clove garlic
crushed red pepper to taste
juice of one lemon
2 Tbs tahini
chopped fresh parsley

Steam cauliflower for 5 minutes
Break into bite-sized flowerets
Crush garlic into olive oil
Add crushed red pepper
Sauté flowerets in the oil until they reach the desired tenderness
Separately, combine lemon juice and tahini
Just before serving, combine sauce with sautéed cauliflower and top with parsley

Heavy sauté pan
Garlic press
Lemon squeezer

If the flowerets are left somewhat firm, this is a particularly hearty dish

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