Sprouting Cauliflower "Shawarma"


 

FOR THE CAULIFLOWER

  •  Caulilini (sprouting cauliflower) or organic cauliflower florets: 1 lb
  •  Shawarma seasoning: 2-3 dashes
  •  Extra virgin olive oil: 1 tbsp
  •  Atlantic sea salt: 1-2 pinches
  •  Black raisins: 2 tbsp

 

FOR THE SJUG SALSA VERDE

  •  Mint: 1 bunch (chopped)
  •  Parsley: 1 bunch
  •  Garlic : 2 cloves (finely chopped)
  •  Champagne vinegar: 3 tbsp
  •  Serrano pepper: 1 (finely chopped)
  •  Lemon: 1 (juiced)
  •  Extra virgin olive oil: 1/2 cup
  •  Salt: to taste

 FOR THE TAHINI SAUCE

  •  Raw tahini (preferably Har Bracha): 1/4 cup
  •  Ice-cold water: 1/2 cup
  •  Lemon: 1 (juiced)
  •  Salt: to taste

Prepare the Cauliflower

Blanch the cauliflower florets in salted boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process.

Drain and pat dry. Toss the cauliflower with shawarma seasoning and olive oil in a large bowl.

Spread the seasoned cauliflower on a baking tray and roast at the highest oven temperature (450–500°F) until golden brown and crispy, about 10-15 minutes.

Tip

Blanching the cauliflower before roasting ensures it stays tender inside while achieving a crisp, golden texture on the outside.

Make the Sjug Salsa Verde

In a blender, mix the chopped mint, parsley, garlic, Serrano pepper, champagne vinegar, lemon juice, and olive oil. Mix thoroughly until well combined. Season with salt to taste. The salsa should be tangy, spicy, and salty.

Prepare the Tahini Sauce

In a bowl, whisk together the raw tahini, ice-cold water, lemon juice, and salt until smooth and creamy. Adjust the consistency with more water if needed.

Assemble the Dish and Garnish

Spread the tahini sauce on the bottom of a shallow serving bowl or platter.

Add the roasted cauliflower on top, then drizzle with the sjug salsa verde.

Sprinkle black raisins over the cauliflower for a touch of sweetness.

Garnish with fresh mint leaves, sliced red chili peppers, and cilantro. Finish with a light sprinkle of Atlantic sea salt to taste.

ENJOY YOUR MEAL 

Popular posts from this blog

PIZZA DOUGH

Image
  2.5 glasses of water 1.5 tablespoons of brewer's yeast Salt The flour is sifted and poured on a flat surface. Powdered brewer's yeast is poured by making a hole in the middle of the flour. A spoonful of salt is dissolved in warm water and slowly fed into the dough, and the dough is kneaded. The warm water to be added to the dough should be about one glass. The amount of water is adjusted according to the consistency of the dough. The dough should be soft and stick to the hands. It is put on the dough board that has reached its consistency and kneading is continued. This process is continued until it does not stick to the dough, then the dough is formed into a ball and a deep cross is put on it with a knife dipped in flour. For fermentation, the soil covered with flour is placed in a pot and covered with a wet cloth and left to ferment for two hours in a warm place. If fermentation is desired to be quick, the dough is left in a warmer place. When the dough rises and doubl...
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl...
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray ...
Read more