Spiced Cauliflower
- Bobo DXB
- May 8, 2017
- 2 min read
When it comes to certain kind of veggies, it is always a challenge to make them attractive. Cauliflower, Brussel sprouts or Spinaches automatically bring back some kindda of traumatic childhood memories and adults simply refuse to give it a go. It is clear "I do not like cauliflower/brussel sprouts/spinaches/whatever too green...".
As long as I am concerned I love all of this, ok maybe not Brussel sprouts still too traumatic, especially cauliflower. I can eat it raw, boiled, as rice substitute, in gratins... whatever... but to make it loved by others (aka the man of the house) it is another story. However, this recipe of spiced fried cauliflower has been proofed on men and children and passed the test with the highest grade ! I make it with my super Air-fryer (I will post about that later, it is simply the revolution of frying !) in less than 15mn but I guess it can also been done in the oven. It is perfect as a side for meat, kebbah or as a element of salad or buddha bowls.
For 2/3 persons :
1 Organic cauliflower
2 Tbsp Olive Oil
1 Tbsp ground Cumin
1 large handful of freshly chopped coriander
1 tsp cumin seeds toasted
50g Organic raw tahini
juice of 1 lemon
Instructions :
Wash the cauliflower and cut into large florets.
Mix the olive oil and the ground cumin into a large bowl, add the cauliflower florets and mix with your hands until each floret is coated with oil and spice.
Place in the basket of your air-fryer and cook for 10mn at 160 degrees, shaking gently the basket after 5mn. After 10mn, shake again and raise the temperature to 180 and cook for 5 additional minutes. The cauliflower must be golden, if not repeat until it darkens.
Combine the tahini and the lemon in a small bowl and spoon over the fried cauliflower
Scatter over the coriander leaves and the cumin seeds and serve hot.
NB: if you do no have an air-fryer, proceed in the oven, using the grill at the end of the cooking to get the golden color and the crispy texture.
The recipe is inspired by the book "Fallafel for Breakfast"
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