Cauliflower Hummus Cauliflower Pickles And Cauliflower Flatbread Recipes

CAULIFLOWER HUMMUS, CAULIFLOWER PICKLES AND CAULIFLOWER FLATBREAD

Steps:

• Bring oil to 375 degrees F in a deep-fryer.
• Clean the leaves and stem from the cauliflower. Cut the head into quarters. Fry until golden brown. Blend with tahini, lemon juice, oil, garlic and salt.
• Place a dollop of the hummus in the middle of a plate. Using a spoon, make a small well in the middle of the hummus. Place Flatbread pieces around the hummus. Place the Pickles randomly around. Fill the well with extra-virgin olive oil. Garnish the entire platter with fresh dill.
• Preheat oven to 350 degrees F.
• Clean the cauliflower, removing stem and leaves. Chop the florets and place in a food processor. Pulse until it resembles couscous. Add eggs, almond flour and salt and pulse until it resembles a dough. Roll dough in between 2 pieces of oiled parchment paper until 1/4-inch thick. Remove the top paper. Transfer the dough on its paper to a cookie sheet and bake until golden brown, about 20 minutes. Brush the top with olive oil and sprinkle with zaatar. Crack into large pieces.
• Place florets into a bowl. Add the dill whole. Bring the vinegar, sugar, salt and 1 cup water to a boil in a small saucepan. Add the turmeric and coriander and stir until turmeric is dissolved. Pour over the florets. Cover the bowl and chill for at least 30 minutes before using.

CAULIFLOWER HUMMUS

Steps:

• Bring an inch of water to a boil in a saucepan fitted with a steamer attachment. Add cauliflower and cook, covered until the cauliflower is very tender when pierced with a fork, about 6 minutes.
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• struction-step-3″ class="MsoListParagraphCxSpMiddle" style="font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in">3. Set up food processor with steel blade attachment. Add cauliflower and garlic salt and pulse several times to chop up the cauliflower.
• tion-step-4″ class="MsoListParagraphCxSpMiddle" style="font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in">4. Open lid and add the remaining ¾ teaspoon salt, tahini, olive oil and lemon. Cover and process. Scrape sides and process until the cauliflower is ultra-smooth and the texture of soft hummus.
• tep-5″ class="MsoListParagraphCxSpLast" style="font-size: 12pt;margin: 0in 0in 0.0001pt 0.5in;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in">5. Transfer to a serving dish. Cover and refrigerate until cold and firmer, about 2 hours. Drizzle with additional olive oil. Sprinkle with parsley and sumac before serving.