Cauliflower is everywhere and this is delicious and easy. I wanted to veer away from the traditional Lebanese cauliflower mezze, which is parboiled then fried and served with tarator (tahini-based dressing). This is inspired by Iraqi and Indian cuisine with the use of turmeric, but without ingredients which may be hard to find like fresh curry leaves.
In Lebanon, cauliflower is always parboiled till tender in plenty of water, then drained and fried. I was told that this technique reduces the bloating imparted by this veggie. It adds an extra step though so it is optional. I am doing it a bit differently here.
Prep Time: 15 minutes
Cook Time: 15 minutes
Passive Time: 10 minutes
1 head cauliflower small, cut into florets and washed
1/3 cup olive oil extra virgin
1/2 bunch green onions, chopped fine or 4 shallots or 1 small white onion
1/2 teaspoon turmeric, ground or 1 teaspoon fresh, grated
1 teaspoon cumin can substitute other spice of your choice
1 tbsp garlic paste or 6 garlic cloves, mashed with salt
1 teaspoon sea salt to taste
1/2 teaspoon coriander, ground optional, to taste
1. Place the cauliflower florets in a deep skillet with a cover. Add one cup of water and bring to a simmer. Let the florets cook and soften for about 10 minutes. Uncover and make sure the water has evaporated.
2. Remove the florets and set aside. Pour the oil in the skillet and heat with the chopped scallions, add the garlic and dry spices and stir. Add the cauliflower back in the skillet and pan-fry stirring a bit, till the florets are coated with the mixture and take on a golden color. Taste to adjust seasoning and transfer to a serving platter. Serve warm if desired or at room temperature.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on tasteofbeirut.com. Thank you!
2 Comments • Comments Feed