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Nuba's cauliflower dish ..... [moved from B. C.]

Any idea how it's spiced ? I want to re-create it as an appy for a dinner party. I won't be deep-frying them, tho', but baking/broiling instead.

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  1. I've approximated it by tossing and coating the florets in olive oil, salt, and lemon juice then roasting in a very hot oven. You could sprinkle zaatar and sumac (I use the latter). Drizzle with homemade tahini if desired. Look for recipes called "zahra mekhla" on Google.

    1. I like the method Ottolenghi uses for char-grilling cauliflower (see steps 2 and 3 here: http://www.cook-book.com/recipes/char... ).

      Just add whatever spices you like before frying . I like to toast cumin seeds to bring out their aroma and then mix with the cauliflower, or a mix of ground cumin, cinnamon, tumeric, salt + pepper.

      Not sure what what Nuba uses; I really wasn't a fan when I tried it there.

      1. Just curious... how do you deal with the smell of roasted cauliflower when you have guests? Or was the party not at your place? I would eat the stuff every day if the "scent" didn't invade the whole house!

        5 Replies
        1. re: queueueuq

          I guess the smell doesn't bother me. Try adding a whack of garlic in the pan. That should mask it.

          1. re: fmed

            Or maybe I could make a batch of caramelized onions at the same time...

              1. re: LotusRapper

                And don't forget to try the cauli and b sprouts "salad" at Le Tigre for a similar style of brassican goodness!

                1. re: grayelf

                  Yeah, that Le Tigre side of cauliflower and brussels sprouts is to die for. I love the caper and cheese accents! It's also a huge portion.

        2. Here's a tasty, simple recipe by a local blogger, inspired by Nuba's

          http://everybodylikessandwiches.com/2...

          4 Replies
          1. re: kinnickinnik

            Similar to how I do it. (except I crank the oven to 475-500).

            1. re: fmed

              Here's a pan-fried version: http://dreamsyoudaretodream.wordpress...

              I like the idea of sumac in the dish though -- will have to pick some up at Persia Foods and give it a whirl. Leaving out the cumin though :-(.

              1. re: grayelf

                Don't add the sumac until after the florets are cooked. It will burn.