Sorry, I could not think of a better title. This is a cauliflower “cream” made with steamed (and still a bit crunchy) cauliflower and goat yogurt labneh. You can use Greek yogurt with fine results (and goat cheese if you like the taste), just add a slice of bread to give the cream more body. I used some cumin and Aleppo pepper and of course enough mashed garlic for some zing.
The taste is very fresh and light. Cauliflower is really an under-appreciated vegetable, don’t you think?
This cocktail is topped with fried (or roasted) florets. All of it sitting on a carpet of toasted pita croutons.
INGREDIENTS: 4 to 6 servings
- 1 Head of cauliflower
- 1 1/2 cups of labneh, preferably goat yogurt labneh; substitute Greek yogurt.
- Spices: 1 teaspoon of cumin, 1/2 teaspoon of Aleppo pepper
- 3 cloves of garlic, mashed in a mortar with salt till pasty
- 1 or 2 slices of bread, as needed to give the cream more body
- Oil, to fry the florets
- 1 pita bread, split and toasted in a 250F oven till crisp and golden
For a labneh method (super easy), click here.
- Toast the pita and when cool, break into small croutons; set aside. Steam or boil the cauliflower a few minutes till tender, but not mushy. If still crunchy in some parts, it is OK, the cream will taste fresher.
- Break the cauliflower into florets, and place half in a food processor with the labneh, garlic and spices; process till creamy, adding a piece or two of bread if necessary. Taste and adjust seasoning.
- Heat several tablespoons of oil in a skillet and fry the remaining florets till golden on all sides. Watch them carefully, they will spatter (careful for burns!) and need to be thoroughly golden-brown on all sides to be at their tastiest.
- Layer the goblets first with the croutons, then the cream, then the fried (or roasted) florets. Serve at room temperature.
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