Whenever I make fried cauliflower, I wonder what's wrong with me that I don't make it more often?! I mean, yes, it's fried food. But in a world where we make and eat so little fried food, this is a treat:
Cut the florets nice and big. Par-cook them in salty water--this reduces the fry time needed to get them tender yet crispy, and imparts great flavor. Serve with tahini sauce, the traditional Lebanese way!
There's a little story post you can click over and read with this recipe, too, written a year after I completed culinary school and reminiscing about my cauliflower fiasco there...
Ohhh the spices! If you haven't tried my very own custom shawarma spice blend, I highly recommend. Get a pouch and find out how it flavors vegetables and chicken in the most mouthwatering way.
And that wonderful roasted caramelization. Add red onion wedges, and life is good.
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