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I am not a huge fan of cauliflower, but came across Nasim Lahbichi’s cauliflower mash recipe. I added a few twists to the recipe and it was amazing.
Recipe:
Cauliflower Mash serves 4-6 people
1 head of cauliflower
4 tbsp of salt
6-8 cloves of garlic, chopped or pressed
Zest of 1 lemon
Juice of 1 lemon
3 1/2 tbsp of tahini
3 tbsp olive oil
4 tbsp sumac
1 1/2 tsp cumin
1 1/2 tsp coriander
Parsley for garnish
Keep about 1/2 cup of water from boiling
Blistered Tomatoes
2 cups of grape tomatoes
2 cloves of garlic
1 shallot
1/4 cup parsley, finely chopped
1 tsp salt
1 tsp pepper
Zest of 1/2 lemon
Juice of 1/2 lemon
Directions:
Bring a pot of water to boil and add the salt. Cut the cauliflower into florets and put into boiling water for about 15-20 minutes.
In a separate pan (I used a skillet) heat up the olive oil. Add garlic to hot oil and let cook, try not to burn the garlic. Add in sumac, cumin powder, and coriander to the pan. Simmer for about 2-4 minutes. Put oil in the bowl your going to mash the cauliflower in, and use the same pan for your blistered tomatoes.
Take the cauliflower and mash it up, I blended it in a food processor as I am not a fan of lumps. Add garlic oil, lemon zest and juice, tahini, and reserved water until you reach a consistency that pleases you. Garnish with parsley and olive oil before the tomatoes.
The tomatoes:
Add about 2 tbsp of olive oil and 2 cloves of minced garlic to the skillet, cook for 2-4 minutes, until fragrant. Add the tomatoes and shallots, cook for 4 minutes. Add lemon zest, lemon juice, salt, pepper, and half the parsley. Cook for about 6-8 minutes, or until tomatoes soft enough to squish easily. Pour the tomatoes over the cauliflower mash. And sprinkle the rest of the parsley on top. Enjoy!
Explore Nasim’s other recipes here: https://www.lahbco.com