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
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.


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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