Baked Cauliflower with Red Onions, Feta and Dill: Firinda Karnabahar Mucveri

Name: Baked Cauliflower with Red Onions, Feta and Dill: Firinda Karnabahar Mucveri
Cuisine: Middle Eastern
Ingredients: 1 medium cauliflower (cut into very small florets); 1 small red onion (finely chopped); 2 cloves garlic (finely chopped); 3 spring onions (finely chopped); small bunch of flatleaf parsley (finely chopped); small bunch of fresh dill (finely chopped); 2 tablespoons olive oil; 200 grams feta cheese or Turkish white cheese, beyaz peynir (drained and crumbled); 2 teaspoons Turkish red peppers flakes, pul biber or chilli flakes (use less if preferred); salt and freshly ground black pepper to taste; 3 medium eggs (beaten); 4 tablespoons plain flour; 1 tablespoon olive oil to grease the baking dish; wedges of lemons to serve

Instructions

During one of my culinary tours to Turkey, we had a Turkish cooking class at the Bizimev Hanimeli Restaurant, near the charming Sirince in the Aegean region. We made lightly battered, delicious cauliflower fritters as part of our class. Inspired by this dish, I created this version and tried baking cauliflower with beyaz peynir or feta, dill and onions in the oven. The result was a great success — baking brought out a sweetness in the cauliflower which balanced nicely with the sharp feta; a lovely dish, packed with flavour. Diced red pepper also works well in this dish. I serve this baked cauliflower with cacik yoghurt dip with cucumbers and shepherd's salad with sumac onions. It can be served hot or at room temperature with a grilled main course and lemon wedges on the side.

Updated at: Sun, 21 Jan 2024 00:12:13 GMT