Cauliflower Two Ways


from Philippe Massoud, chef at Ilili

Cauliflower Two Ways:
For 4 People
1.5 LB Cauliflower
3  ea Peeled Garlic Bulbs
1 TB Chiffonade of Parsley Leaves
1 ea Lemon
1 Cup Tahini Paste
2 Cup Lemon Juice
1 Cup Extra Virgin Olive Oil
1 Cup Water
1.5 Tsp Kosher Salt
1.       Boil the cauliflower in salted water, until it is tender enough to poke through with a fork
2.       Place in ice water and until cooled, strain and reserve for later
Warm Cauliflower Salad
1. Place 1 Cup of Lemon Juice, 1 Cup of Extra Virgin Olive Oil, 1 Tsp of Salt, 1 Tsp of minced Garlic.
2. Breakup ¾ of a pound of cauliflower into 1.5 to 2 inch chunks
3. In a hot sauté pan place 2 TB of EVOO, and saute the cauliflower until it starts getting brown.
4. Place sautéed cauliflower in a place, salt to taste and drizzle Lemon Vinaigrette, garnish with Lemon Zest and chiffonade of Parsley
Fried Cauliflower with Tahini
Tahini Sauce
1. In a mixing bowl mix 1 Cup Lemon, 1 Cup Tahini Paste, 1 Cup Water, and 1.5 Tsp of Kosher Salt, 2 Tsp Minced Garlic
2. Mix until the mixture is homogenous and silky.  If it is too thick, you may add more water or lemon juice depending on taste
5. Breakup ¾ of a pound of cauliflower into 1.5 to 2 inch chunks
6. D eep fry until light/dark brown.  If you don’t want to fry it drizzle oil and roast it in the oven
In a bowl place all the fried cauliflower, and serve with a side of the tahini sauce.  You may garnish sauce with parsley, and cauliflower with lemon zest.

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