Recipe courtesy of Michael Voltaggio

Cauliflower Hummus, Cauliflower Pickles and Cauliflower Flatbread

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  • Level: Intermediate
  • Total: 1 hr 40 min (includes pickling time)
  • Active: 50 min
  • Yield: 6 servings
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Cauliflower Hummus:

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

Cauliflower Flatbread:

1 head cauliflower

4 eggs 

250 grams almond flour 

5 grams salt 

Olive oil, for oiling parchment paper and drizzling

1 tablespoon zaatar 

Cauliflower Pickles:

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 


Special equipment:
a deep-fryer
  1. Bring oil to 375 degrees F in a deep-fryer.
  2. 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.
  3. 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:

  1. Preheat oven to 350 degrees F.
  2. 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:

  1. 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.