Ingredients

serves 4

　　1 cauliflower

　　Salt

　　2 tablespoons extra-virgin olive oil

　　1 clove garlic (optional)

　　Juice of 1 lemon

　　Pepper

　　

Step 1

Wash and trim the cauliflower and cut it into florets. Boil in salted water until just tender, then drain.

　　

Step 2

Heat 2 tablespoons extra-virgin olive oil in a pan. Some like to soften a little crushed garlic in the oil. Add the lemon juice, salt, and pepper and turn the cauliflower in this over low heat. It will absorb the oil and lemon.

　　

Step 3

Some serve it with tarator bi tahina (page 65).

　　The New Book of Middle Eastern Food Copyright © 2000Knopf