Some women like to buy new shoes or earrings; I like to buy cool-looking veggies. I thought these purple and yellow cauliflower would make Dali proud.
In any case, cauliflower in Lebanese cuisine are blanched then fried then served with a tarator sauce. I did not fry them, merely roasted them with a bit of olive oil; the tarator sauce is a dressing made with tahini and fresh lemon juice and spiked with a little mashed garlic.
1 head of purple cauliflower, 1 head of yellow cauliflower
For the tarator sauce:
- 3 cloves of garlic, mashed with a dash of salt
- juice of a large lemon
- 1/2 cup of tahini
- 1/2 cup of water (or to taste)
- Boil or steam the cauliflower, cut into florets, for about 5 minutes until it is tender when pierced with a fork.
- Drain the cauliflower. Place on a foil-lined cookie sheet. Pour about 1/4 cup of olive oil in a small bowl and brush the olive oil on the florets before roasting them. Roast in a 350f oven for 15 minutes or until they start to show brown specks. Remove from the oven and set aside.
- Making the tarator sauce: Since this is a dressing, you will rely on your taste for the dosage; I like mine garlicky and lemony, so I will tend to add more lemon and garlic. Your call!
- Mash the garlic with a dash of salt; add the juice of a lemon; add the tahini, mixing all along. Add about 1/2 cup of water, keep stirring; the sauce should be smooth and free of lumps; now taste it. If you like it, great, if not, adjust to your taste, adding more of one or the other.
For a nice presentation, you can place all the cauliflower florets in a bowl, flower side facing the curvature of the bowl and let them sit tight for a while; invert onto a serving dish. Serve the tarator on the side or dripping over the cauliflower. This dish is also served as part of a mezze or appetizer.
A Lebanese designer once again at the Oscar night, with Anna Kendrick wearing an Elie Saab couture dress.
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