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

LotusRapper Jan 29, 2012 05:03 PM

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.

  1. fmed Jan 29, 2012 05:20 PM

    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. s
      sobbuh Feb 8, 2012 11:46 PM

      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. queueueuq Jun 14, 2012 09:53 AM

        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
          fmed Jun 15, 2012 07:43 PM

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

          1. re: fmed
            queueueuq Jun 16, 2012 10:17 PM

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

            1. re: queueueuq
              LotusRapper Feb 25, 2013 09:32 PM

              Just saw this on Chowtimes:


              Might try it on the weekend.

              1. re: LotusRapper
                grayelf Feb 25, 2013 10:41 PM

                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
                  StarryFork Feb 26, 2013 05:10 PM

                  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. k
          kinnickinnik Feb 26, 2013 06:18 PM

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


          4 Replies
          1. re: kinnickinnik
            fmed Feb 26, 2013 10:10 PM

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

            1. re: fmed
              grayelf Feb 27, 2013 07:19 AM

              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
                fmed Feb 27, 2013 08:30 AM

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

                1. re: fmed
                  grayelf Feb 27, 2013 09:09 AM

                  Good tip, noted!

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