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Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde | wefacecook.com Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde | wefacecook.com
Recipe

GRILLED CAULIFLOWER WITH RED CHILI ZHUG YOGURT - BLACK GARLIC - HAZELNUT DUKAH AND MINT SALSA VERDE

Serves: 4

Cooking time: 30 minutes .

A head of cauliflower can be transformed into a super satisfying vegetarian dinner. This is a festive and fun recipe. It looks so dramatic on the table. If you have no desire making the black garlic, you can buy it online. Black garlic

Ingredients

  • 1 - 2-pound head cauliflower with leaves
    1 gallon water
    3 tablespoons salt, divided
    1 tablespoon of cumin
    3 tablespoons extra-virgin olive oil, divided

    Red chili zhug yogurt
    Black garlic paste
    Hazelnut dukah
    Mint salsa verde

Preparation

  • Trim stem of cauliflower by removing the leaves, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high. Stir in 2 1/2 tablespoons salt and 1 tablespoon of cumin until dissolved.
    Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider strainer, gently lift cauliflower from water, and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
    Meanwhile, Preheat oven to 500°F with oven rack in center of oven.
    Brush 1 tablespoon olive oil over cauliflower to apply a thin, even layer. Sprinkle remaining teaspoon of salt over cauliflower. Bake in preheated oven until golden brown, about 20 minutes. Remove from oven, and carefully brush with remaining 2 tablespoons olive oil.

    Cover with Red chili zhug yogurt,
    Black garlic paste,
    Hazelnut dukah and
    Mint salsa verde. Decorate with a few mint leaves and serve immediately.
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