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.
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.
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.