Cauliflower in a tahini sauce
July 18, 2011 • Category: Salads
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
METHOD:
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.
Comments
23 Comments • Comments Feed
sukanya says:
wow this is absolutely new to me, never tried cauliflower this way, but am sure with greek yogurt they will be a hit.
loved your banana blossom shrimp salad, do chk the roundup.
btw u have a lovely blog, will visit often
cheers
On July 18, 2011 at 7:48 pm
Sonia Rumzi says:
OMG Joumana! That sounds amazing! have to share on Stumble Upon. You get so many hits. Your last recipe got 2000 views. Delicious.
On July 18, 2011 at 8:33 pm
Devaki says:
Hi Joumana – I adore cauliflower and I know will love this for a weeknight dinner. Must make this soon 🙂
Very creative and much needed break from the regular 🙂
chow! Devaki @ weavethousandflavors
On July 18, 2011 at 9:07 pm
sophia says:
Hee hee, I think the name is very catching. And I love the presentation of it. Actually, you know I love all your presentation. You can make any old goop look like 5-star quality.
On July 18, 2011 at 11:08 pm
Rosa says:
A lovely appetizer! A wonderful idea.
Cheers,
Rosa
On July 19, 2011 at 12:34 am
Amanda says:
What an amazing dish, Joumana. I have recently done a brief post on cauliflower – I wish I’d seen this then!
On July 19, 2011 at 2:06 am
MyLittleExpatKitchen says:
Yes, I agree that the cauliflower does not get the attention it deserves. It’s such a versatile vegetable. I love what you did with it Joumana. Such a great idea!
I have to find me some labneh to try…
On July 19, 2011 at 3:01 am
Nuts about food says:
I love roasted cauliflower and totally agree: it is an underrated vegetable.
On July 19, 2011 at 3:06 am
Jumanah says:
I love cauliflower this way! And I must agree with you- cauliflower is totally under appreciated! I also love it roasted and topped with a garlic lemon sauce! Yum!
On July 19, 2011 at 4:32 am
Joanne says:
I love the name AND the presentation! It looks so creamy delicious.
On July 19, 2011 at 5:39 am
Caffettiera says:
The name is not the most inviting ever indeed, but I cannot think of a better description as well. It looks really good anyway!
On July 19, 2011 at 7:26 am
Evelyne says:
I love the name. This is on my bottom list of favorite veggies but the ‘soup’ does sound very good and the golden pan fried pieces I know I would eat right up.
On July 19, 2011 at 8:26 am
Chiara says:
Heavenly! What a great recipe… I love cauliflower!
On July 19, 2011 at 8:37 am
Banana Wonder says:
I love cauliflower and love your creative cocktail! This would be a stunning starter for a dinner party…mmmmm
On July 19, 2011 at 8:42 am
deana says:
there is a cauliflower recipe… I think thomas keller’s , that I have made for ages with a combination of creamed and fried cauliflower… it’s out of this world. Love the cooler combo with the labneh… a summertime version of a great dish…. thanks Joumana!
On July 19, 2011 at 9:55 am
Adelina says:
Perfect for hot days. Never had my cauliflower with lebni but I do think it would taste great!
On July 19, 2011 at 10:25 am
Doc says:
Thank you thank you! As walways you inspire and now I have a perfect side for the flounder dish tonight! Genius, sheer delicious genius you are!
Cheers,
Doc
On July 19, 2011 at 1:04 pm
Riri-cuisine says:
It looks so tasty 🙂
On July 19, 2011 at 2:37 pm
Murasaki Shikibu says:
Sounds wonderful. This would make delightful party food.
On July 19, 2011 at 4:27 pm
Marisol Murano says:
Very inspiring!! Love taste of Beirut.
On July 20, 2011 at 7:09 am
Susan says:
I know I would love a cauliflower cocktail!
On July 20, 2011 at 7:13 pm
domi says:
Un délicieux cocktail plein de saveurs
On July 22, 2011 at 12:24 pm