Turmeric Battered Cauliflower With Saffron Yogurt

Name: Turmeric Battered Cauliflower With Saffron Yogurt
Cuisine: Asian, World Cuisine, Middle Eastern
Ingredients: 1 cauliflower, cut into florets; vegetable or canola oil, for deep-frying; Small pinch saffron threads; 3 tablespoons hot water; 1 cup Greek yogurt; juice of 1/2 lemon; 1/4 teaspoon Aleppo Pepper; 1 garlic clove, crushed; Pinch sea salt; 1 tablespoon nigella seeds; 1 tablespoon ground turmeric; 1 1/3 cups all-purpose flour, sifted with 1 teaspoon baking powder; 1 cup chilled sparkling water; 1 teaspoon table salt; Handful pickled cilantro leaves, coarsely chopped; 1 tablespoon pomegranate molasses

Instructions

If there's one Yiddish word you need to learn, it's "fress." It means chowing down without restraint, and it's the mantra of a new cookbook by British food writer Emma Spitzer. Dive into updated versions of beloved Jewish recipes from Poland and Russia and modern classics from around the Middle East and North Africa. This turmeric battered cauliflower will surprise and delight vegetarians and omnivores alike at any party. Crispy and lightly spiced, this dish makes a lovely sharing plate for an appetizer, or a predinner nibble. You want the cauliflower florets to be bite-size, but not so small that they can’t take on the batter. <a href="https://www.amazon.com/Fress-Bold-Flavors-Jewish-Kitchen/dp/1784722987/?tag=foodrepu-20" target="_blank">Reprinted with permission from Fress</a>

Updated at: Sat, 03 Sep 2022 10:16:07 GMT