Chef Yochanan shows you how easy it is to make traditional Libyan cauliflower.
By YOCHANAN LAMBIASECooking with JPost - Roasted cauliflower
Libyan roasted cauliflower is a delicious side dish to accompany any meal.With cumin flavored batter, this recipe lift it above plain fried cauliflower, creating an interesting blend of spicy and sweet that will tantalize your taste-buds and wanting more. This recipe serves four people.
What you will need
750g fresh or frozen caulfilower -
150g sifted flour that is seasoned with salt and pepper
1tbsp tumeric
1sp cumin
Fry off half a medium diced onion
2 sliced cloves of garlic
Fresh coriander
1/2 cup red, white or black raisins
Juice of 1 lemon
Canola oil for frying
STEP ONE
Pour oil into pan on hot flame and pour tumeric and cumin into container of flour - mix with hands. Place cauliflower into flour mix and dredge in the flour spice mix.
STEP TWO
Add onion to hot oil and sautee for 2 mins until slightly golden and a little soft. Add garlic.
STEP THREE
Add cauliflower to pan, sautee till golden and brown. Add raisins and lemon juice. Add coriander.
Enjoy!See here all the previous episodesChef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at cookingwithjpost@gmail.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. Don't forget to visit Yochanan's Facebook fan page for more tricks and recipes!