Cauliflower With Tarator Sauce Recipes

GRILLED CAULIFLOWER WEDGES WITH HERB TARATOR

Steps:

• Tarator
• Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
• Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1-2 Tbsp. water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.
• Cauliflower and assembly
• Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
• Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.
• Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it's done), 10-15 minutes. (And if you don't have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)
• To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

TURKISH TARATOR SAUCE FOR BOILED VEGETABLES

Steps:

• Soak the bread in water and squeeze dry. Crumble it, and add it to the nuts in a bowl. Gradually add the olive oil, beating constantly, then stir in the vinegar and garlic, and season to taste with salt and pepper. The sauce should be very smooth and creamy.
• You may use a food processor or blender. In this case add whole walnuts or hazelnuts at the end, when the rest of the ingredients have been turned to a cream, and leave the nuts slightly coarse.

CAULIFLOWER WITH TARATOR SAUCE

Steps:

• Make tarator sauce:
• Soak bread in a bowl of water 30 seconds, then squeeze dry and set aside.
• Drop garlic into a food processor with motor running, then drop in nuts and process until finely ground. Add bread and 3 tablespoons lemon juice and process until smooth. With motor still running, add oil in a slow, steady stream until incorporated. Transfer to a bowl, then stir in salt and pepper and lemon juice to taste.
• Cook cauliflower:
• Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate).
• Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain well in a colander and pat dry.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of cauliflower, turning over occasionally, until very well browned on both sides, about 8 minutes total.
• Transfer to a platter with a slotted spatula and season with salt and pepper.
• Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning.
• Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using).