cauliflower is prepared many ways throughout the middle east, whether as fritters, (ijjeh/im’shat), fried florets in a pita with fresh herbs and pickles, or as a salad (salata zahra/arnabeet)). my favorite is arnabeet bi t7eeneh, which my mother learned from her syrian coworker some years back. cauliflower is usually fried and most often cut into florets. nowadays, some prefer to roast it as a more healthy alternative and since whole roasted cauliflower is trending now, i thought i’d try my hands at it! this is such a versatile dish and could serve as a mezze, main dish, or side.
you can cut your cauliflower into smaller florets if you prefer and can reduce or omit the spices and just roast the cauliflower with some olive oil. all ways are delicious. serve with a drizzle of tahini or a squeeze of lemon juice, if you like.
1 head of cauliflower
3 tbsp of olive oil
1 heaping tsp of turmeric powder
1 tsp of cumin
1/2 tsp of cayenne pepper
1/2 tsp of salt
pinch of saffron
1/2 cup tahini
3 cloves of garlic, minced
1/2 tsp of salt
juice of 1 lemon
1/2 cup yogurt
preheat oven to 400F. remove the stem, leaves and core from the cauliflower. if a floret breaks off in this process, use a toothpick to reattach. in a bowl, combine turmeric, cumin, cayenne pepper, salt, saffron and olive oil. mix well. drizzle this mixture onto the cauliflower until covered. place in oven and cook till exterior is browned (it’s already golden due to the turmeric!), about 45 minutes or so. serve on a bed of lettuce or parsley, with extra lemons and tahini yogurt to drizzle!
to make tahini yogurt drizzle combine all ingredients and mix thoroughly. if too thick, add water or more lemon juice and likewise, if not thick enough, add more tahini.
enjoy!
Book of Dishes 