Such a great sauce over cauliflower garnished with green or red onions.
- 1/3 cup tahini
- 3 tablespoons Umeboshi vinegar (available at health food stores), (optional, for salt free replace with 3-4 tablespoons sumac)
- Filtered Water
- 1 bunch green onions, thinly sliced on the diagonal
In a small sauce pan add the tahini and Umeboshi vinegar or sumac. Stir well. (The mixture will thicken as you stir.)
Turn the heat on low and add filtered water, stirring constantly, to create the texture you wish. Start with 1/4 cup filtered water and then gradually add more until it's the consistency you enjoy.
Add more Umeboshi vinegar or sumac if you want the sauce saltier. When warm and the right consistency, spoon over cauliflower and greens and vegetables. Garnish with sliced green onions.