Cauliflower with Tarator Sauce

Cauliflower with Tarator Sauce
Cauliflower with Tarator Sauce
The garlic-nut sauce known as tarator, which sometimes also includes tahini, is a classic Turkish accompaniment to mussels and fried fish as well as vegetables. Here, it's used with cauliflower that is sliced — rather than separated into florets — so that it can be more easily browned, which gives it a nutty flavor that complements the tarator perfectly.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Food Processor Citrus Garlic Nut Sauté Vegetarian Pine Nut Walnut Cauliflower Vegan Gourmet
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves
  • Carbohydrate 18 g(6%)
  • Fat 41 g(62%)
  • Fiber 5 g(21%)
  • Protein 7 g(15%)
  • Saturated Fat 5 g(25%)
  • Sodium 301 mg(13%)
  • Calories 441

PreparationMake 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 lemon juice to taste. Cook cauliflower: Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate). Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain 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 spatula and season with salt and pepper. Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning. Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using). Cooks' note:Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.

PreparationMake 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 lemon juice to taste. Cook cauliflower: Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate). Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain 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 spatula and season with salt and pepper. Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning. Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using). Cooks' note:Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.