Name: Cauliflower Hummus, Cauliflower Pickles and Cauliflower Flatbread
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Ingredients: Neutral oil, like canola, for frying; 500 grams cauliflower; 100 grams tahini; 50 grams lemon juice; 50 grams extra-virgin olive oil, plus additional for drizzling; 10 grams garlic, smashed; 10 grams salt; Cauliflower Flatbread, recipe follows; Cauliflower Pickles, recipe follows; Fresh dill fronds, for garnish; 1 head cauliflower; 4 eggs; 250 grams almond flour; 5 grams salt; Olive oil, for oiling parchment paper and drizzling; 1 tablespoon zaatar; 1 head cauliflower, trimmed and cut into small florets; 1 bunch fresh dill; 4 cups champagne vinegar; 2 cups sugar; 2 tablespoons salt; 2 teaspoons ground turmeric; 1 tablespoon coriander seeds

Directions

Special equipment:

a deep-fryer

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.

Cauliflower Flatbread:

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.

Cauliflower Pickles:

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.

This recipe has been updated and may differ from what was originally published or broadcast.

Cauliflower Hummus, Cauliflower Pickles and Cauliflower Flatbread

Ingredients