Any day that my Palestinian mother fried up a batch of these garlic and onion-scented cauliflower pancakes was a good day for me. Served with a pile of Arabic bread, some fresh cut vegetables and olives, these savory omelette-like pancakes, full of softly-cooked cauliflower and fried in pungent olive oil, are enough to make you a believer in cauliflower. Unless, that is, you already are. In that case, ahlan wa-sahlan.
Saturday, February 1, 2014
Wednesday, April 24, 2013
Do you have a gorgeous head of cauliflower? Instead of making a cauliflower gratin, try this simple and easy recipe - cauliflower baked in a tahini-lemon sauce.
Cauliflower is such a versatile vegetable and its mild flavor pairs well with creamy sauces. The nuttiness of the tahini is particularly lovely against cauliflower. And given all of the health benefits of tahini, I am happy to see my children eat this nutrient-dense side dish.
This is a rich and hearty side dish, perfect served alongside fish, grilled or roasted chicken, or even spooned over brown rice as the main course. While not a standard Palestinian recipe, this is the kind of food that my mother and I like to make, day in and day out: simple, flavorful, nourishing.
Tuesday, April 2, 2013
Mmmm . . . ma'loubi.
The mouth-watering flavors of lamb, rice, and cauliflower, all simmered in cinnamon and allspice-seasoned broth was enough to make my children and their little friend all yelp "yum" when they walked in the door after playing outside. When I inverted the steaming pot of food onto a platter and then sprinkled toasted almonds on top, they said excitedly, It's like a cake! I allowed them to pick as many almonds off of the top as they wished. Served with mounds of fresh plain yogurt, which of course, they could also not keep their fingers out of, this dish made for a very happy children dinner party.