Some Afghan refugees just opened a restaurant in my town and honestly some of the best vegetable dishes I've ever had. I've had their cauliflower, eggplant, and okra plates and they are 🔥🔥🔥🔥
Lol I had to end the shoot right after, my tongue was stinging. But yeah nuts with pomegranate molasses are great. I'm sure you could use any nut, hazelnuts would be good!
Never thought that cauliflower can be not only the center piece of the table, but a deliciously looking magestic dish with diverse ingredients and the addition of nuts ties it all up, Great work!
Cauliflowers can be stunning, you just need to give them a spice rub and decorate them apropriately. Similarly you could do a teriyaki or adobo glaze. The main thing is to boil it though. We tried cooking without boiling and even after an hour, it was still raw in the center.
I live on cauliflower, but I don't fry it rather toaster oven bake it, 20min, and it's amazing, especially with seasonings to taste. I use it like that in all kinds of dishes. You can even blend it with sour cream or white beans and make an amazing dip out of it.
I've had to really change my diet for health issues. Cauliflower has become a main staple for me now. There are so many things you can do with it, and it's soooooo tasty. Thanks for giving me some new ideas!
yea i’m having to change mine yet again and cauliflower is looking like it’s gonna play a big role as something that should work and is reasonably priced
@@MiddleEats Will have to give it try, too. Thanks. :) I swear, we have 50 million ways to make potatoes and only 2 for cauliflower. It's actually sad.
It's about time we show the humble cauliflower some love. In Jordan there is a type of giant baladi cauliflower that is really sweet, definitely need to try these recipes with it. Also, I just noticed the hilarious banner for your channel 😂
Enjoy eating cauliflower, but I don't fry a lot of foods. I would roast the cauliflower to get it a little charred. I will try your recipe but alter it without frying. Love watching your channel. Enjoy making a few things I've seen. Thanks for showing the steps of making and demystify Middle Eastern Cuisine.
really awesome! i saw a cashew-milk braised cabbage a while ago and i’m thinking they got that idea from a dish like this; can’t wait to try as i have a bit of a surplus of tahini at the moment!
I'm a big fan of cauliflower, always have been even as a kid. Either boiled, steamed, raw in salads or nowadays as cauliflower buffalo wings or cooked as Gobi Manchurian or any other Indian way. I never tried these, but the tahini tray bake is in the oven as we speak. I made two changes though, I added some broccoli that needed to be used, and added some vegan bacon bits to the onion and garlic. Now waiting until the dish is ready but I can't wait.
check out this dish called 'rezala' its indian and traditionally meat based curry with cream and yoghurt but i think it seems fairly simple to make a vegan version without sacrificing the taste because imo the bulk of the taste is from the cashews and all the other nuts and the spices that go into it. its super rich and very filling and pairs well with any indian/middle eastern style flatbread. i make it sometimes and replace the meat with slightly fried cauliflower.
This was amazing!! I chopped my cauliflower into quarters and air fried it rather than doing to whole but wow! Sadly I had to skip the lemon chili dressing because I didn't have chili but I did everything else and it's heavenly.
I have been watching the channel for a while and I think finally it's the first time I actually followed a recipe! Made the baked cauliflower in tahini sauce, delicious! My girlfriend suggested raisins would work well in this dish, and I think she might be right. Has anyone tried adding them?
I made the first recipe last night and liked it so much I made it again today. I tested tossing the cauliflower in frying oil and browning it under the broiler with great results. Cooking oil ain't cheap these days so I thought it would be ideal to find a way to make this while using less of it. Also, on that note, I used walnut pieces instead of pine nuts for garnish and it worked great.
I just made the cauliflower in tahini sauce--it is REALLY good. Will definitely make it again. I did find the 1/2 tsp cayenne a little too much though.
oh YUM, that looks incredible! I love cauliflower and tahini already, so this can't miss. the second one looks delicious, too. I love pomegranate molasses on almost anything.
yum! looks amazing! A local bbq joint makes smoked cauliflower that is amazing. I will have to give this a try. what would you generally serve this with?
Good video as always! I like sharing my perspective of you don't mind. In Jordan we fry the cauliflower and then cook it in tahini sauce on the stove, making sure there's a lot of sauce because we serve it with vermicelli rice. There's similar dishes with turnips in cooked in tahini, and meatballs in tahini. And I think a combination could be good but I never tried it. +traditionally, cumin is the main spice for cauliflower, we add other spices but cumin is the boss
Thanks! Those sound great, we do a kofta and potato bake in Egypt with tahina sauce too. Of course when you eat the whole cauliflower, you pour a lot more sauce on it!
Any tips or tricks for making straight up fried cauliflower? Both these recipes look incredible but hoping for something more basic. Thanks for the amazing content as always!!
Two options really, the first is to fry the cauliflower florets without a batter. Personally whenever I fry cauliflower like this, I always have to sneak a few pieces because it tastes incredible once salted. The other option is to batter it. Flour coatings don't really stick to it well and also don't get great coverage on cauliflower. So a batter is a great option
I like your measurements: "a load of", "a bit of", hahahaha.....these recipies sound absolutely delicious, and as a cauliflower AND tahini lover, I can't wait to try then! Shokran!!!
I love all cauliflower. But the way my family loves it most is cut up with olive oil and dusted with adobo and too much cumin and roasted at a high temp and almost too long. It is crunchy when done. So good.
Thank you for these two brilliant vegetarian options! And by switching dairy yougurt to a plant based option, the tahini sause can be easily adjusted to vegan cuisine!:)
Have you tried substitutes for the walnuts? I worry that your allergy may get worse! The easiest substitution I can think of is pecans. I am thinking, though, that macadamias would be the bomb in that dish!
Oh anything at all. We did them last week alongside some roast chicken. You could also do lamb or any other meat. I'd serve them with rice or bread so there's something to soak up the sauce!
You’re allergic to walnuts but you ate the dish, anyway?! That’s commitment. Bravo. Thank you also for telling us about Seed. I think it is just the thing that a friend of mine needs. I’m going to get it for her. 👍🏾
I made the first one last night. It was tasty but I have some notes. I don't think pan-frying the cauliflower is necessary. Not only did it take a long time and shrink the cauliflower a lot (I ended up using an 8"x8" baking pan rather than the ~9"x13" shown in the video), the addition of extra oil to this dish is pointless since there is plenty in the fried onions and the tahini. A quick steam in the microwave would be fine (and it is possible that precooking is not even necessary.) Also substituting smoked paprika for the cayenne is an idea for people who don't like things too spicy and/or do like a smoky flavor.
Hello Mr 👋 Middle Eats, G'day from Melbourne Australia 🇦🇺 Both the Cauliflower dishes look mouth watering.. BUT, Im very allergic to sesame seeds and oil, anaphylactic reaction so I could die if not treated. So, what are your suggestions 🤔 in regards to replacing Tahini with?? Looking forward to your input. Cheers
Good with pita pockets (also video on this channel) so mince herb blend stuffed into pita 1/2s and the griddle few mins in each side. have it atleast every few weeks! Search Lebanese lamb arayes
Hi Obi.. new to your channel and I am enjoying it a lot. Thx. However, this is the second video I have seen where you are eating things that you are supposedly allergic to. I know everyone is different, but I'd like to warn you about that. Allergies have a tendency to ramp up and, as in my case, become deadly. This seems to be especially true with nuts. I'd had a low reaction to pine nuts for many years. I'd usually avoid them. However, at times they'd be hidden in something and I'd get a reaction. Well, one evening at a friend's house, her Dad hid some in a pie he'd made and I ate some. I started getting pretty sick. I asked what was in it and he named off various things.. which I didn't have any issues with. About 15 minutes later he said, oh and pine nuts! Yikes. Long scary story short, I ended up in the hospital emergency room and I nearly died. From freaking pine nuts! Moral of the story: Don't tempt fate, brother! You really shouldn't eat things that you are allergic to. I wish you well and again, thanks for all the amazing vids. I love the cuisines of those areas and cooking them. Cheers!
If you can find pure pomegranate juice, like the Pom Wonderful brand, you can make the molasses yourself. It’s just pomegranate juice, sugar and a little lemon juice, simmered in a pot until it reduces to a syrup.
Why boiling water (and not normal, or even iced) is used for the tahini sauce? I have seen already some people using boilng water while others not when making tahini sauce. Is for the making easier the emulsion?
