Recipe: Lebanesesque Cauliflower & Bruschetta di Roma
If you have never had fried cauliflower, you are missing out. My Nana used to make it, just dusted in flower and pan fried. I used to eat it with ketchup when I was a kid! It was delicious. Years later, as an adult, I had fried cauliflower, known as Zahra Mekleyah, again, at a Lebanese friend’s house, then again at a Lebanese restaurant. They traditionally serve it with a delicious Tahini sauce and it is out of this world. Blows ketchup right out of the water!
I have always tried to take fried things I have enjoyed in a restaurant and see if I can make them healthier at home. I still enjoy all the fried stuff when I go out sometimes, but I hate the mess of all the oil splatters in MY kitchen. Yes, I am a neat freak,that is established. My favorite way to get a similar crunchy texture in the oven to frying is either to bake it at
450F, maybe 475F or broil it. These cauliflower, I did the former.
Instead of creating a Tahini dipping sauce, I decided to toss the cauliflower in it after broiling. It was phenomenal. Roberto and I kept saying, the few words that we spoke because we were too busy gobbling this down, through the whole meal that we need to eat this eat least once per week. Oh and did I mention that the cauliflower was from the Farmer’s Market?
Oh, yes, but of course!
Along with this wonderful cauliflower we made bruschetta with delicious farm fresh tomatoes, also from the market. The Bruschetta is Roberto’s recipe and made the Roman way -with crispy bread and warm tomatoes. It was really really good. I would not recommend making this unless you have really good tomatoes, as they are the star of the show.
Here is a little music with your dinner:
Cauliflower:
INGREDIENTS:
2 small heads of cauliflower, cut into florets
4 tsp olive oil
3 cloves of garlic very finely minced
1/2 cup of Tahini
1-2Β lemon, juiced (I used one of my huge meyers, so you might need 2 smaller lemons)
salt & pepper to taste
dash of tabasco (hot sauce)
1 tsp ground cumin
1 tsp Za’ atar – a Lebanese spice blend of predominately thyme and sumac
sprinkle of sesame seeds
paprika for garnish
Preheat oven to 425 F. Toss cauliflower on 2 tsp olive oil. Season with salt, pepper and sesame seeds.
Cook in oven for 25 minutes, then flip and cook for another 10 minutes,Β or until browned and fork tender.
In the meantime, make the sauce. Heat 2 tsp olive oil in a sauce pan. Sautee until aromatic. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za’atar) and set aside.
Toss cauliflower in sauce and eat ASAP. This feeds 2 adults as a main meal (with a little leftover).
We had the bruschetta with it.
Roberto’s Bruschetta
INGREDIENTS:
nice crusty bread
1 gigantic fresh red tomato
1 TBS good quality olive oil
black lava salt (from Cyprus) – Roberto loves his salt!!! So we have many different varieties to choose from.
dried basil
dried Thyme
pepper
Cut bread in half lengthwise. Drizzle insides with olive oil. Place under broiler for 2 minutes or until lightly golden. In a bowl combine chopped tomatoes, salt, pepper and green herbs. Drizzle with olive oil. Heap tomato topping on top of each half of bread. Place under broiler for another 2 minutes. Serve straightaway.
Peter - February 12, 2008 at 11:51 am
Jenn, I don’t get people who say they don’t like cauliflower, especially since they can be eaten raw, steamed/boiled, roasted or pickled.
I love the warm tomato bruschetta, the Cretans do “Dako” similar to this.
As always, tomatoes must be ripe.
Heather - February 12, 2008 at 12:09 pm
Firstly, have I mentioned how much I love a good crucifer (in the vegetable sense, not the Roman Catholic sense)? Cauliflower is so good, especially when it’s all roasty, crunchy, garlicky such as yours.
Secondly, your betrothed is one cool drink of water. Good work, girl! π
FabGrandma - February 12, 2008 at 12:13 pm
I love fried cauliflower with seafood cocktail sauce, with a little extra horseradish added. It makes it taste almost like fried shrimp. Yummy, and I love that you did this in the oven.
sagari - February 12, 2008 at 1:59 pm
love your bruschetta
Mia - February 12, 2008 at 2:06 pm
I absolutely LOVE oven-roasted cauliflower. I’ve done it with a parsley-garlic-red pepper flakes sauce and with an Indian-spiced marinade, and both ways were great. I’d love to try this Middle-Eastern version, though. It sounds fantastic. I usually cut my cauliflower head crosswise so that I get nice, big slices. I lay them flat on a baking sheet, brush with spices, garlic, and oil, and then roast for a long time (45 minutes or so) until browned and soft. All of this is making me hungry π
Deborah - February 12, 2008 at 2:57 pm
I have got to try this cauliflower!!
Bellini Valli - February 12, 2008 at 3:00 pm
Loved the music from Jordan Jenn. Great way to pick up my morning. I can see why you would both LOVE these 2 dishes π
Emiline - February 12, 2008 at 3:05 pm
I love cauliflower, but I don’t think I’ve ever roasted it. What a great idea! I had some curried cauliflower, recently, and it was so good.
Roberto really knows how to make bruschetta!
Lisa - February 12, 2008 at 4:34 pm
Wonderful recipe Jenn! Love your idea of dipping the cauliflower in Tahini. I too prefer to broil or bake foods rather than fry them. Less mess and healthier too.
Judy - February 12, 2008 at 5:15 pm
I am so sad…I just don’t like cauliflower! But because of this recipe I may have to try it again. I love everything else about it but the cauliflower. Last week at the market they had some funky type of cauliflower if they have it again this week I will have to buy it!
Your hubby-to-be looks like he can make a mean bruschetta!!!
Emily - February 12, 2008 at 5:38 pm
It’s market day for me tomorrow and I’m going to buy some cauliflower! I can’t resist because this just looks so excellent.
Emily
Peter G - February 12, 2008 at 5:38 pm
Great cauliflower dish esp using the tahini. I had no idea the Romans warmed their tomatoes for bruschetta. Another thing learnt. I love your use of all the fresh ingredients Jenn.
Ivy - February 12, 2008 at 6:32 pm
Jenn, check this out you have been awarded.
http://kopiaste.blogspot.com/2008/02/its-good-to-have-friends.html
I will come back tomorrow to read the post. Good night.
Sylvia - February 12, 2008 at 6:41 pm
I love cauliflower, and I must taste this recipe
I agree with you, I like fried stuff,and sometimes I ate, but I hate too the mess and mainly the smell , even having a extractor hood I swear that I can feel the fry smell all over the house.
Mag - February 12, 2008 at 7:03 pm
Mmmmmm, I love fried cauliflower in pita bread along with fried onions, a fresh squeeze of lemon juice and light mayo!!! Oh and some home made fries too π
Kevin - February 12, 2008 at 7:53 pm
This is the first that I have heard of fried cauliflower and I have been meaning to try oven roasted cauliflower for a while now. That sauce on the cauliflower sounds tasty. The bruschetta looks so nice and fresh!
Superchef - February 12, 2008 at 9:47 pm
love cauliflower anyday!!! n the bruschetta looks soo warm n tangy!!!
courtney - February 12, 2008 at 10:19 pm
Are you Lebanese?My father studied at the American University in Beruit and I love Lebanese food!. I have never had fried cauliflower.
swizzlepop - February 12, 2008 at 10:30 pm
OMG that looks so yummy. If only I had cauliflower and tahini in the house. I’m definitely saving this for a weekend when I have had time to go shopping.
Nina - February 12, 2008 at 11:48 pm
Your whole meal sounds fabulous. Here in South Africa the common way of doing cauliflower is with a cheese sauce, but it is too rich and fattening. I am definitely going to try yours.
Thx
Laurie Constantino - February 13, 2008 at 12:24 am
I have converted more than one non-cauliflower eating person with cauliflower roasted at high temperature – it really changes the flavor in a very good way. Your sauce sounds wonderful, and the idea of perfectly ripened tomatoes is very appealing (though not accessible to me for quite awhile, sigh).
Kat - February 13, 2008 at 12:38 am
both of these dishes sound so delicious!
Sathya - February 13, 2008 at 12:49 am
Yum. I shall be trying this, looks great and I love cauliflower. If you love cauliflower fried etc, you should try the Chinese/Indian version – Gobi Manchurian – Hello! So good. http://thebakerandthecurrymaker.blogspot.com/2007/11/gobi-manchurian-cauliflower-curry.html
Toni - February 13, 2008 at 3:27 am
I adore cauliflower, especially when it has that crunch! And bruscetta with fresh tomatoes? Can that be anything but divine?
Ivy - February 13, 2008 at 5:56 am
Jenn, lucky you to have black lava salt. I must buy some when I go to Cyprus again.
I love cauliflower although my children don’t even want to see it and the bruschetta is the best. We also have a similar side dish with feta and fresh myzithra cheese. Yesterday I made one but as I had leftover rocket added some on top as well as a mayo-olive oil-balsamic-mustard-honey sauce on top and it was so good.
nΓΒΊria - February 13, 2008 at 7:33 am
Hola Jenn, I have couliflower for lunch and I’m doing it your way!!!!! Too bad I don’t have all ingredients but I’ll see what I do! Yours looks magnific! I’ll let you know π
You’ve been awarded! Follow this link please
http://recipespicbypic.blogspot.com/2008/02/nice-matters-award.html
Patricia Scarpin - February 13, 2008 at 9:36 am
I love cauliflower, Jenn! I’ll have it prepared anyway.
My mom used to make it once or twice a week when I was a kid, she called them “little trees”. π
The Leftover Queen - February 13, 2008 at 12:14 pm
Whoa! This really the spot, huh? I am glad this dish made you all so hungry for it, because it will soon become a favorite. I can promise you that!
Peter, I am so with you. I love cauliflower in all its different preparations, but I think this must be my favorite! I love how all the countries in the Mediterranean have a similar kind of bread/tomato combo!
Heather! Thanks! It is kinda fun to be betrothed to a hottie! π
Yeah garlic and cauliflower are also a match made in heaven!
Hi FabGrandma! Hmmm, I have never had it with cocktail sauce, I may have to try that. Thanks for the suggestion!
Thanks Sagari and thanks for commenting!
Yum Mia! Those are some fabulous suggestions. I am going to have to try them that way! Delish!
Yes, Deborah! Go for it!
Thanks Valli! I think music is gonna be part of my posting routine now. I just love music from this part of the world – you just can’t help but dance!
Emiline! I love cauliflower in curry – it is just great! Yeah, anything that has to do with fresh tomatoes and salt and that is Roberto’s dept. for sure – he is an expert!
Totally Lisa! I am all about healthy. I like to indulge once in a while like everyone else, but at home I hate the mess of frying.
Hey Judy! One more try..especially with the Farmer’s Market cauliflower, it is gonna be GREAT. Yeah, Roberto is pretty mean with a tomato!
YAY Emily! Can’t wait to hear how it goes!
Thanks Peter G! I know, I learned that recently too about Roman bruschetta! I guess having a Roman around the house is pretty handy. π Aren’t those tomatoes gorgeous?!
THANK YOU IVY! You are so sweet!
The Leftover Queen - February 13, 2008 at 12:24 pm
Yes, Sylvia, that is it – I hate that smell all through the house and the splatters everywhere! It is just more convenient to eat it out at a restaurant!
Hey Mag! Yes, the home made fries! That goes so good with this! I never thought of using the cauliflower in a pita sandwich! Wow! You have inspired me to make that next time!
Kevin, trust me, you will love this! Yum Yum!
Thanks SuperChef! It is really good stuff!
Courtney! You have to try some right away! It is great! No, I am not Lebanese, I am Italian on my mom’s side and Scottish on my dad’s side. But it is great how so many of the Mediterranean cuisines have such common culinary threads. That must have been a wonderful experience for your dad!
Hi Swizzlepop! You won’t regret it! π
Thanks Nina! Yes, I have had cauliflower in cheese sauce – that is pretty darn good too, I’d say!
Poor Laurie! I know how you feel! Living in New England all those years, I refused to eat fresh tomatoes for about 6 months out of the year, because they were just too terrible! Now I am lucky to have access to great tomatoes most of the year. Yes, this is a great way to convert non-cauliflower eaters!
Thanks, Kat!
Thank you Sathya! I am going to go check that out right away! I appreciate the link!
You said it Toni! It is divine!
Oh man, Ivy that sounds rockin’! Yum! I want to come to your house for dinner! Yes, that black salt is amazing stuff. Like flakes of salty goodness.
Roberto loves salt, I mean LOVES it, so I have left him in charge of the salt decisions for this family.
Nuria! You are so sweet! Thank you so much! I hope you enjoy your cauliflower lunch!
Hi Patricia! That is so cute! They are kind of like little trees!
Jane - February 13, 2008 at 12:57 pm
I must try this cauliflower! I love it, & have had it fried, but haven’t ever roasted it. I can imagine that it is out of this world!
And the bruschetta looks great. But we can’t get any decent tomatoes around here this time of year.
But we grow our own in the summer (we makes loads of tomato juice) & I am looking forward to having some good bruschetta.
And thanks for the welcome to the Foodie Blogroll!
π
Jen in MI - February 13, 2008 at 4:16 pm
This looks incredible. And I love cauliflower! And I’m not even going near the bruschetta until August.
And I’m not sure I responded to your comment/e-mail, but I actually wrote you, so we might have crossed posts, but yes, I lived in the Amherst area over three years – the first year was after my exchange teaching in Russia, and I lived in Northampton, and then I moved to Cambridge, but commuted to Sunderland every weekend for two years and then I moved to Sunderland when D and I got married. We lived there that first year, and I taught in the Amherst schools.
brittany - February 16, 2008 at 1:09 am
This looks amazing! I will definitely be trying this this weekend!
Windy - February 17, 2008 at 1:02 pm
I’m like you, I hate to make any mess in my kitchen. If I do, I wipe the mess straight away.
The cauliflower looks nice. I don’t normally have cauliflower as I always thought that my man doesn’t like it. Recently I bought some from a market and made cauliflower cheese – he said he likes it a lot and said that he never mentioned that he didn’t like cauliflower… Hmm…
Jeni - February 18, 2008 at 2:51 pm
Jen, this looks great. But I have to know – how did you make your tahini dipping sauce?
I am also very sorry about the loss of your friend and teacher Rose.
The Leftover Queen - February 18, 2008 at 4:02 pm
Oh sorry Jeni! I guess I didn’t explain in too well, but where it says “in the meantime” in the post – everything after that is how to make the sauce – but I am going to edit it right now! Thanks for pointing it out!
Thanks too about Rose. She will be missed.
Jen - March 4, 2008 at 4:56 pm
Hi Jenn-
Your cauliflower looked so good that I tried to make a version of it at home. Since I didn’t have the tahini or the zataar (I am newly obsessed with this spice mix and have got to get some) I tossed the cauliflower with the olive oil and spices and then baked it according to your directions. It came out pretty well but I think yours with the sauce would be better.
Jen
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The Leftover Queen - March 5, 2008 at 11:29 am
I am so glad you liked it Jen – but yeah, the za’atar and the tahini really make it spectacular! Thanks for letting me know how it went!
Chris - June 13, 2008 at 2:55 am
Hi Jenn — we made a variation of this tonight. Thanks for the cooking method suggestion — I wouldn’t have thought of that.
-Chris
Liz Patti - October 27, 2008 at 11:32 am
I found out about this by searching Lebanese food over the internet. I must say…this has to be one of the best vegetable dishes I have ever had.
We have a grocery store that has internationl foods, therefore, I am able to get the Tahini sauce as it makes this dish.
Thank you for your healthy recipe. I fried the first time but not from now on. I’m a neat person too and hate all the mess in the kitchen.
roopa - November 5, 2008 at 6:48 pm
Hi Jen, I am glad to find this recipe on your blog. I was searching on internet to see if anyboody has tried broiling cauliflower. I found this post of yours and I must say , it looks too good:) I recently had broiled chicken in my oven to make chicken drummette lollipop π and they turned out lovely. I wanted to know if its equally good to broil veggies like cauliflower as, like you I too dont like the messes made in my kitchen after frying. Thanks for the idea, I will make Cauliflower lollipop soon π
mona - January 3, 2009 at 1:12 pm
I tried this last night, I think I put too much lemon juice in my sauce, otherwise it was a great recipe, we will definitely make it again, thanks!