| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 50 min |
| 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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1615 |
| Total Fat | 132 g |
| Saturated Fat | 15 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 12 g |
| Sugar | 74 g |
| Protein | 21 g |
| Cholesterol | 107 mg |
| Sodium | 1599 mg |
Reviews
These look good. My wife sent me the link and we both agreed that it is fairly simple and should be tasty. Likely we will be making it soon.
Hey all . . . You know you can comment on a recipe without rating it, right? PLEASE stop rating recipes you haven’t tried. It drags the rating down for no good reason. People put a lot of faith in the ratings when searching recipes. Want to convert the recipe measurements? Just google it. You’ll get very precise answers.
Recipe isn’t finished and please convert to American measurements. I would love to try it!
Yum. The hummus is delicious. Haven’t tried the flatbread or pickles yet, so this rating is just for the hummus.
How much is 250 grams of Almond Flour when converting to US dry measure?
Please finish/edit this recipe! Would love to make the flatbread and the pickles…?
Christina
Bend, OR
would love to try the flatbread but there are no instructions as to how long to cook it and at what temperature