Mekleh Salata Cauliflower Salad Middle Eastern Food

YOTAM OTTOLENGHI'S CAULIFLOWER SALAD

Steps:

• Preheat oven to 220°C/425°F (200°C fan).
• Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
• Transfer to bowl and let cool for 20 minutes.
• Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
• Cool slightly, then roughly chop (most skin will naturally fall off).
• Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
• Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.

MEKLEH SALATA - CAULIFLOWER SALAD (MIDDLE EASTERN)

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
• Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
• Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
• Place salad onto serving plates, and sprinkle with the potato sticks.

ZAHRA MEKHLA - ROASTED CAULIFLOWER (MIDDLE EASTERN)

Steps:

• Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds.
• Cook in oven for 25 minutes, or until browned and fork tender.
• In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za'atar) and set aside.
• Toss cauliflower in sauce and serve immediately.

SALATA

Steps:

• In a mortar and pestle, crush the garlic. Add the pepper and salt and continue mashing until mixture becomes a thick paste. Transfer to a jar along with the lemon juice and canola oil. Shake well.
• In a large bowl, toss together the lettuce, tomatoes and onion. Just before serving, add the cheese and just enough dressing to coat. (There will be extra dressing, but it keeps well.) Toss well.