Fried Cauliflower with Tahini, Labneh, Baba Ghanoush
- Level: Advanced
- Yield: 4 to 6 servings
- Total: 9 hr 5 min (includes overnight chilling)
- Active: 35 min
Ingredients
Labneh:
2 cups Greek yogurt
2 tablespoons quality extra-virgin olive oil
1 tablespoon chiffonade flat leaf parsley
1 teaspoon toasted sesame seeds
1 teaspoon ground sumac
1/2 teaspoon fresh thyme, chopped
1 lemon, zested
Tahini Dipper:
Rice or GMO-free canola oil, for frying
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
Kosher salt
Baba Ghanoush:
2 globe eggplants (about 3 pounds total), skin slit a few times with the tip of a knife
1/2 cup tahini
1/3 cup extra-virgin olive oil
3 tablespoons pomegranate molasses
2 teaspoons ground sumac
Zest and juice of 1 lemon
Kosher salt
Cauliflower:
1 head cauliflower, cut into florets
1/2 teaspoon ras el hanout
1/2 teaspoon ground turmeric
2 tablespoon chiffonade flat leaf parsley
Kosher salt
Pita chips, homemade or store-bought, for serving
Directions
Special equipment:
cheesecloth; butcher's twine; a deep-fryer or deep-fry thermometer- For the labneh: Place the yogurt in a couple layers of cheesecloth and tie with butcher's twine, creating a ball. Tie the cheesecloth to a spoon or utensil over a bowl to let any excess liquid drain. Let sit in the refrigerator overnight.
- For the tahini dipper: Preheat the oil in a deep-fryer to 375 degrees F. Preheat your oven to 475 degrees F.
- Combine the tahini, lemon juice, coriander and cumin with 1/3 cup water in a food processor and blend. Season to taste with salt.
- For the labneh: In a small bowl, combine the oil, parsley, sesame seeds, sumac, thyme and lemon zest, creating your homemade "zaatar" oil.
- Place the labneh in a pretty bowl, then create a divot in the middle. Spoon the zaatar oil in the divot and over the top.
- For the baba ghanoush: Place the eggplants on a baking sheet and roast, turning every 5 minutes, until the skin is blackened and all sides are soft, about 15 minutes. Place in a bowl until cool enough to handle. Cut off the tops and cut the eggplants in half. Spoon out the flesh, separating it from the burnt skin.
- In a food processor, combine the eggplant, tahini, olive oil, pomegranate molasses, sumac and lemon juice until smooth (reserve the zest for the cauliflower). Season to taste with salt.
- For the cauliflower: Fry the cauliflower until brown and crispy, 3 to 5 minutes.
- Toss in a bowl with the ras el hanout, turmeric, parsley, lemon zest and salt.
- Serve with the tahini dipper, baba ghanoush, labneh and pita chips.