Catch the End of Cauliflower Season!

Cauliflower has fallen from the ranks of culinary favor, eclipsed by its super-food cousin, broccoli. The cauliflower is not so much a fashionable ingredient, although a number of great eateries in NYC still insist on it (check out the amazing cauliflower pizza by Sullivan Street Bakery).

I believe we are missing out and would love to bring some much-needed passion to this bright color vegetable. Think delicious deep-fried cauliflower, either in a light tempura batter or breadcrumbs. In the Israeli kitchen, it’s a very common ingredient, and perfect for making appetizers, side dishes and soups. Below you will find three very simple recipes featuring cauliflower.

On my visit to Israel last summer, motivated by my Mediterranean cravings, I decided to stop by one of Israel’s best restaurants, Diana, located in the old city of Nazareth. If you are visiting Israel and looking for a place to eat, Diana is a must-try. It is one of the oldest and finest Middle Eastern restaurants in Israel, and known for its perfectly prepared meat dishes (the lamb is particularly delicious) — though I especially love the unbelievably rich selection of appetizers, served in saucers and in generous portions. They’re all super fresh, colorful and just beautiful.

Among Diana’s impressive selection of flavors, the cauliflower salad is the dish that truly stands out. A mix of cauliflower and tahini, this salad is simple to prepare. The most important thing in making this dish is to use fresh cauliflower for a crunchy effect.

Cauliflower and Tahini Salad

Ingredients:

• 1 small head of cauliflower
• Canola oil for frying
• 2 eggs

For the sauce:

• 2 garlic cloves – finely chopped
• Juice from 1 lemon
• 4 tablespoons chopped fresh cilantro
• Salt
• Half cup raw tahini

Method:

1. Wash and clean the cauliflower and divide into florets.
2. Beat the eggs and mix them with salt to a smooth texture.
3. Dip the cauliflower florets in the eggs and then fry them in a preheated pan.
4. Fry the florets till they turn golden, then remove from the pan and set aside and let them chill.
5. Mix in a mixing bowl: raw tahini with tap water. Gradually and stingily add water while stirring the tahini quickly with a fork. You should get a texture between a paste and a sauce (not too watery). Add the lemon juice, cilantro and salt.
6. Mix the cauliflower florets with the tahini sauce. Serve at room temperature.

Roasted Cauliflower

This one is a simple and flavorful appetizer. It’s quick to prepare and adds a nice color to the table. It also makes for a wonderful side dish when serving whole fish.

Ingredients:

• 1 cauliflower
• 4 garlic cloves – finely chopped
• olive oil
• salt and freshly ground pepper
• grated Parmesan cheese
• juice and zest from 1 lemon
• thyme

Method:

1. Wash and clean the cauliflower and divide into florets.
2. Place in a baking tin.
3. Mix in a mixing bowl: lemon juice, olive oil, garlic, salt and pepper.
4. Use the above mixture to brush the cauliflower florets.
5. Bake in a preheated 400° oven for 15-20 min till the florets get nicely golden.
6. Sprinkle Parmesan cheese on top of each flower and broil for another 3 min
7. Garnish with thyme (or a different fresh herb for your choice) and lemon zest and set aside.

My friend Gaby shared this precious recipe with me. She stumbled upon it at the Ottolenghi food chain in London, where she lives. The restaurant features Israeli and Palestinian Jerusalemites, Yotam Ottolenghi and Sami Tamimi. Yotam is the founder and chef of the restaurant, and Sami is partner and executive chef. The first of the Ottolenghi restaurant/takeaway outlets opened in Notting Hill in 2002, and branches have since sprung up in Islington, Kesington and Belgravia.

Try this irresistible recipe yourself!

Cauliflower and cumin fritters with lime yogurt

Ingredients:

• 1 cauliflower
• 120g plain flour
• 3 tbsp chopped flat –leaf parsley
• 1 garlic clove crushed
• 2 shallots chopped
• 4 eggs
• 1.5 tsp ground cumin
• 1 tsp ground cinnamon
• 1.5 tsp ground turmeric
• 1.5 tsp salt
• 1. tsp black pepper
• 550 Ml oil

Lime Sauce:

• 330g Greek yogurt
• 2 tbsp chopped coriander
• Grated zest 1 lime
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper

Method:

1. Put all the sauce ingredients in a bowl and whisk well. Taste – looking for a vibrant, tart, citrusy flavor – and adjust seasoning. Chill or leave out for up to half an hour.
2. Prepare the cauliflower, dividing it into florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. Put the flour, chopped parsley, garlic, shallots, eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the warm cauliflower. Mix to break down cauliflower into the batter.
4. Pour sunflower oil into a pan – 1.5cm depth – and heat. When hot, spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Fry in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 3-4 minutes on each side.
5. Remove from pan and drain on a kitchen paper. Serve with sauce on the side.

Be –te- a- von!

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