Recipe

Cauliflower With Tarator Sauce Recipe

	Dond / All my dishes 5 months, 1 week ago This is the only Turkish recipe I know, and I hesitate to post it since there are some actual Turkish cooks here who know a lot more about Turkish cooking that I will ever know. Nevertheless, this is a great dish so I thought I'd share it. Note that ... More Prep:20m Cook:30m Servings:6	Dond
	turkish

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Ingredients

For tarator sauce:

2 slices firm white sandwich bread, crusts removed

2 garlic cloves

½ cup cup pine nuts, toasted and cooled

½ cup cup walnuts, toasted and cooled

3 tablespoons fresh lemon juice

½ cup extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

For cauliflower:

1 medium head cauliflower (about 2½ lb)

¼ cup olive oil

3 tablespoons thinly sliced celery leaves (optional)

Directions

Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes, before using in recipe.

Tarator sauce:

Soak bread in a bowl of water 30 seconds, then squeeze dry and set aside.

Drop garlic into a food processor with motor running, then drop in nuts and process until finely ground.

Add bread and 3 tablespoons lemon juice and process until smooth.

With motor still running, add oil in a slow, steady stream until incorporated.

Transfer to a bowl, then stir in salt and pepper and additional lemon juice to taste.

Cook cauliflower:

Remove any leaves from cauliflower, leaving core intact.

Cut cauliflower into ½-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate).

Bring a 4- to 5-quart saucepan of water to a boil, add cauliflower, then reduce heat and simmer until the cauliflower is just tender, 4 to 6 minutes.

Drain cauliflower well in a colander and pat dry.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of cauliflower, turning over occasionally, until very well browned on both sides, about 8 minutes total.

Transfer to a platter with a slotted spoon and season with salt and pepper.

Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter.

Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using).

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Comments

kutadkubilik 5 months, 1 week ago said:
Wonderfull thank u dond:)

ttaaccoo 5 months, 1 week ago said:
This sounds fabulous! i have one more cauliflower recipe which doesn't rely on cheese!!
and this sounds scrumptious. thanks--glad you decided to show it! 555555555555

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