Karnabeet
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- Starters
Restaurant:
Kebaba 
Ingredients:
1 cup cauliflower, cut and blanched
Extra virgin oil
2 tablespoons tahini
1-1/2 ounces water
1/2 teaspoon pureed garlic
1-1/2 ounces lemon juice
Kosher salt to taste
Fresh ground pepper to taste
Sumac (optional)
Chopped Parsley (optional)
Method:
- Sauté blanched cauliflower in olive oil over medium low heat; stirring occasionally until cauliflower is golden brown on all sides (slightly crispy on all sides is best).
- Turn heat down. Add garlic, salt, pepper, tahini, lemon and water to cauliflower.
- Stir together with a spoon and let simmer for 10-15 seconds.
- Serve on a plate or shallow dish. Garnish with sumac and parsley.
Serves:
2 
