Our Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that’s a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there was not a morsel leftover. From the crispy cauliflower to the sweet-tart topping, and a side of Homemade Naan this one had us muttering “wow” with every bite.
Time: 45 min
Serves 4-6Rating
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/rating_off.png "5 Stars")
Loading...| ½ cup roasted walnuts | |
| ¼ cup All Natural Avocado Oil, plus more to taste | |
| 2 Tbl drained capers, patted dry | |
| 1/2 tsp Aleppo Chile Flakes | |
| 1 Tbl dried currants | |
| 1/3 cup parsley, chopped | |
| 1 Tbl White Balsamic Vinegar | |
| Zest of 1 lemon | |
| Salt to taste | |
| 1 head of cauliflower | |
| 4 Tbl Harissa Extra Virgin Olive Oil | |
| 1 Tbl Zhug Blend | |
| Salt | |
| I cup Greek yogurt | |
| 1 Tbl fresh lemon juice | |
| 1/2 tsp salt |
| 1. | Preheat oven to 400°F degrees. |
| 2. | While the oven is pre-heating, make the Caper-Walnut Topping: Heat the All Natural Avocado Oil and capers in a small saucepan over medium heat, swirling often, until caper burst and are golden brown and crispy, about 5 minutes. Add the crushed red pepper flakes, currants, walnuts, parsley, White Balsamic Vinegar and lemon zest. Season to taste with salt. Set aside. |
| 3. | Next, make the yogurt sauce: stir together yogurt, lemon juice and 1/2 tsp salt and stir. Refrigerate until ready to use. |
| 4. | Cut the cauliflower into florets. Arrange on a sheet pan and drizzle with Harissa Extra Virgin Olive Oil. Season with Zhug and sprinkle with salt. |
| 5. | Roast the cauliflower for 20-25 mins or until tender and turning brown and crispy on the edges, removing halfway during cooking time and rearranging on the pan. |
| 6. | Spread yogurt sauce on a large platter. Top with cauliflower and spoon over walnut-caper topping. Garnish with parsley or cilantro. Serve family style with lots of warm naan. |
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