Ingredients

½ cup roasted walnuts
¼ cup All Natural Avocado Oil, plus more to taste
2 Tbl drained capers, patted dry
¼ tsp crushed red pepper 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

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.

Instructions

1.Preheat oven to 425°F degrees.
2.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.
3.Bring the oven down to 400°F.
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. After roasting, set aside until ready to assemble the dish.
6.Stir together yogurt, lemon juice and 1/2 tsp salt and stir.
7.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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