Israeli cauliflower w homemade tahini, pine nuts and dried apricots
(AKA WHAT TO MAKE FOR TONIGHT'S LIVE)
Okay so I’ve already told you all about all the stuff I don’t eat. Now let’s talk about the things I’m obsessed with.
when I lived in Los Angeles as a clueless young starlet who drove a Honda Accord with a fin. (Purchased not from my residuals from Strong Medicine but by my father) I had such an I saw fixation with tahini.
Often on my sister’s lunch break from work, I’d roll over to the agency she was working at with a bag of pita bread and a tub of tahini from Traded Joes.
This was right after I’d done this cog behavioral work with my then nutritional therapist Elyse Resch and learned that the only way to get over loving something is to eat it constantly until you are sick of it. Believe it or not, this worked with dozens of foods I felt used to control me. Roasted cashews, Zone bars, entire loaves of challah bread….
I’m telling you, girls who have empty refrigerators are doing it all wrong. The quickest way to binge on something is to feel deprived of it. So tahini it was and it was glorious!
“Get on the tahini train!” was my signature catchphrase during this era.
Literally, I said this nonstop.
Then, I moved on to some other obsession and forgot about tahini for many years. Then, I started making cauliflower the Israeli way and now there’s no stopping me.
First the cauliflower.
INGREDIENTS