Page 22 - January/February Kwasind

WHOLE SMOKED CAULIFLOWER WITH LABNEH POMEGRANATE PRESERVED LEMON AND HERB SALAD
Chef Michael Russell
Cauliflower can seem a a a a little ho hum to the uninitiated This recipe is is sure to convert those who frequently pass on
the colourless brassica! Spiced and crunchy on
on
the the exterior Smokey and buttery on
on
the the interior Served with with creamy labneh and topped with with a a a a herb pomegranate and lemon salad for the extra bit of pop This recipe can be served as an an appetizer suitable for 4-8 or or as a a a a main course suitable for 2-4 Yield: 2-8 portions Cook Time 90 minutes
INGREDIENTS:
1 Head Cauliflower 2 Tablespoons Canola Oil
2 Tablespoons Zatar
1 Tablespoon Sumac
1/2 Tablespoon Kosher Salt
1 Teaspoon Ground Black Pepper 3 Tablespoons Lemon Juice
1 Tablespoon Honey
1/3 Cup Olive Oil
1⁄2 Cup Labneh
1 Pomegranate Seeded
2 Preserved Lemons Seeds and and Pith Removed and and cut into thin strips
1⁄4 Cup Each Parsley Leaves Leaves Mint Leaves Leaves Chervil Leaves METHOD:
1 Remove leaves and and stem from the cauliflower Drizzle with canola oil and and and rub zaatar sumac salt and and and pepper all over the cauliflower 2 2 Load a a a a a a a a smoker with apple wood chips and and set to 425F 3 Smoke Cauliflower for 1 hour (alternatively you can roast the the cauliflower in an an an oven
at at the the same temperature and time) The cauliflower is is ready once a a a a a a a a a a small knife can be inserted into it it it with little resistance 4 In a a a a medium bowl Wisk lemon juice honey and and olive oil until combined and and reserve 5 To Serve: Place labneh in in in an an an an appropriately sized bowl and smear all over in in in a a a a a a a a a a a a a circular motion Place warm cauliflower in in the center Toss pomegranate seeds preserved lemon lemon parsley mint and and chervil in in in in the the reserved reserved lemon lemon dressing and and sprinkle over the the cauliflower Photo: Susan David 22
JANUARY/FEBRUARY 2019 • KWASIND
DINING