Cumin, tahini, garlic, lemon tree blossom (we bought a small lemon tree which is waiting for the end of March to be outside and is full of flowers, a gorgeous smell) combined in one dish and you easily understand what I mean….
For today those flavors will enrich a cauliflower and lentil balls. Remember the dish of Friday where we used the Tuscan lentils in a salad with pumpkin? Knowing that I would prepare this dish I kept 400 grams of the boiled lentils for today (you can always use a can of lentils). Mix the lentils in the blender with 1 garlic clove, pepper, salt and 1 teaspoon of cumin. Add 1 egg and keep in the fridge until you start making little balls. Taste before rolling and put the balls on an oiled baking sheet. Clean a cauliflower and cut into little roses. Chop 3 garlic cloves. Put everything together on the baking sheet. Add some olive oil, cumin seeds, pepper and salt. Put in a preheated oven at 200° for 30 mins and stir now and again. Mix sour cream, Greek yoghurt (total amount 150-200 grams), lemon juice of ½ lemon,1-2table spoons of tahini paste, pepper and salt together until you get a tasty sauce. When the vegetables and lentils are ready, add some freshly chopped parsley. Serve with the tahini sauce and make plans for the next travel to a remote country.