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This is for you, you starry eyed tahini lover!

Fried Cauliflower IMG_4040 Cauliflower and tahini

There are two types of people in this world.


Those who are absolutely devoted lovers of tahini ie. those who keep a jar at their bedside table for emergency cravings – YES, once a ‘hini lover, cravings are INESCAPABLE!. And those who think that tahini is quite possibly the most horrific ‘paste’ on earth. I use the word horrific because ‘utterly horrified’ is the only way to describe a tahini hater’s expression if you just so happen to mention the word in front of them. I won’t get into the traumatic experience of witnessing a tahini hater accidentally taste something with tahini in it – I’m no horror novelist!


Not so long ago now, through a little perseverance (no, it wasn’t love at first taste for me and ol’ mate ‘hini) I became an obsessed lover of the thick, oily, pain-in-the-ass-to-get-out-of-the-jar creamy stuff. It began with a teaspoon here and there or a dollop on my morning porridge that soon enough creepishly morphed into a full blown love affair (which I’m almost certain, rattles the heck my man). You see, until I came across the ‘hini loving lady Jess Cox(whom, might I add is an absolute food genius!) I really was limiting my use of tahini to one dish – hummus.


Oh, how the gates to ‘hini freedom have opened!


Tahini, in my world, now goes on everything, most days, multiple times a day. I hold you accountable for this, Jess


So if you happen to be sitting on the fence between lover or hater, here are ten super enticing health reasons why you should fully commit to ‘hini love and embrace this beautiful and rewarding relationship wholeheartedly. And if you are already on my (lover) side, check out Jess’s great recipe and make your own amazing tahini!


Once your convinced and you get around to making this incredibly  D-LICIOUS cauliflower salad, you will never look back and forever be mesmerised by your new love, ‘hini.




Inspired by a recipe in Ottolenghi’s, Jerusalem.


1 head cauliflower

2 small eshalots or a about four spring onions

400ml sunflower oil


2-3 tbsp tahini

2 tbsp water

juice of 1 lemon

zest of half lemon

1/2 tsp Sumac (optional)

1 tsp pomegranate molasses + extra for drizzling

handful of parsley and mint


Roughly chop cauliflower into medium florets and slice eshalots. Heat sunflower oil in a large saucepan. Once it has come up to heat (test by placing the handle of a wooden spoon in oil and if it bubbles, its ready) carefully place cauliflower florets into the oil. Fry in small batches until golden brown all over. Remove from oil and place in a colander or on some paper towel to drain excess oil. Salt immediately.

Prepare tahini dressing in a bowl by combining tahini, lemon juice and zest, parsley, mint, water and pomegranate molasses. Mix well until smooth and creamy. Adjust according to taste with extra lemon or salt if necessary.

Add the fried cauliflower and eshalots to the tahini dressing and gently combine until all ingredients are coated.

Serve at room temperature with an extra drizzle of pomegranate molasses on top and toasted slivered almonds or pine nuts for added crunch!


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