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Green Tahini Sauce

A delicious sauce to go with the cauliflower but is completely optional. You can keep it refrigerate it for up to three days. Even though it is called tahini sauce, peanut butter has been substituted for tahini since it does not align with SCD diet restrictions. 


  • 1/4 Cup Peanut Butter 

  • 3/4 Cup Parsley (Roughly Chopped) 

  • 1 Small Garlic Clove (Crushed)

  • /3 Cup Water 

  • 3 Tbsp Lemon Juice 

  • 1/4 Tsp Flaked Sea Salt 


  1. Put the peanut butter into a food processor along with the parsley and garlic

  2. Blitz it for around 1 minute, or until it turns green and then add in water, lemon juice, and flaked sea salt

  3. Continue to blitz until you have a smooth green sauce that should have the same consistency as heavy cream

  4. Add in some more peanut butter if the sauce is too thin, or more water if it is too thick

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