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Ingredients
US|METRIC
8 SERVINGS
- 2 heads cauliflower
- 1/2 cup extra virgin olive oil (1/4 cup in two different spots in the recipe)
- sea salt (fresh ground, – to taste)
- fresh ground black pepper (to taste)
- 1 cup tahini (– must be fresh and pourable)
- 1/4 cup fresh lemon juice
- 1/2 cup water (use as needed you might need slightly less)
- 1/2 tsp. pepper (urfa, or more to taste)
- 8 Tbsp. toasted almonds (in slices or slices or crushed)
- 8 dates (– chopped)
- 8 Tbsp. crumbled feta (– it must be a creamy not tart kind of sheep’s milk feta or substitute goat cheese)
- 8 Tbsp. jalapeño (pickled, with carrots and onions – preferably MY recipe that’s posted on this site or very good pickled jalapeño you purchased from a farmer’s market.)
- 1/4 cup fresh parsley (– chopped)
- 1/4 cup fresh cilantro (– chopped)
- 1/4 cup scallions (– chopped)
- 8 pinches sumac (– one pinch a serving for finishing)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium270mg11% |
| Potassium740mg21% |
| Protein12g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A8% |
| Vitamin C140% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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