Gimme a C, Gimme an S, Gimme a T

What's it spell????
Hmmmmm, well I guess I'll never make a cheer-leader....

Cauli, Spinach, and Tahini does make an awesome meal though ;-)

Very versatile, this dish can be served on top of potatoes, pasta, rice, couscous with salad or even as a side dish.

Why not double the recipe and take it to your next pot-luck!!!

For 2 large servings you'll need:
1/2 head cauliflower
1 1/2 cups spinach leaves
1 onion
2 garlic cloves
1 Tablespoon tahini
1 Tablespoon tamari
1/2 teaspoon ground sage
cracked black pepper to serve

Chop the cauliflower into little florets. Chop the onion and garlic. Place into a frying pan. Dry fry for approximately 10 minutes, stirring frequently, until the edges of the cauliflower and onion are browned.

Reduce the heat to low and add the spinach leaves. Gently stir to combine and the leaves will begin to wilt.
Add the tahini and the tamari along with 1/4 cup of boiling water (this will help the tahini to spread). Add the sage. Stir well so the tahini has just covered all the cauliflower pieces. 

Serve topped with freshly cracked black pepper.

Shown here with wholemeal couscous, and lentil burgers.