Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Fried Cauliflower with Herbed Labneh

Fried Cauliflower with Herbed <i>Labneh</i> Related:   appetizers, Chanukah, dairy, gluten-free, Israel & the Middle East, kid-friendly, Shavuot, snacks, vegetables & legumes, vegetarian

Prep time: 20 minutes

Cook time: 5 to 8 minutes

Yield: 4 servings

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

This is by far the best-selling mezze of all time at Zahav, which is kind of a big deal because, come on, we’re talking about cauliflower. Fried cauliflower is a staple of falafel-shop salad bars, but it’s often undercooked, under-seasoned and limp from being fried too far ahead of time. Cauliflower is an amazing vegetable–you can eat the florets, the hearts and even the leaves! I wanted to showcase it on its own. This is such a simple dish, but I always get asked about my secret. Here it is: Treat the cauliflower like French fries! Cook it long enough to develop a crispy, golden-brown exterior. And make sure you salt the hell out of it. Labneh is drained yogurt, but you can use Greek yogurt or yogurt cheese.

Ingredients

  • Labneh
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh mint
  • ½ garlic clove, grated on a microplane
  • 1 cup labneh
  • Kosher salt
  • Cauliflower
  • Canola oil, for frying
  • 1 head cauliflower, broken into florets
  • Kosher salt

Preparation

  • For the labneh, combine the herbs, garlic and labneh in a food processor and puree until bright green and smooth. Season well with salt.
  • For the cauliflower, heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat. (You can tell when the oil is hot enough to fry by sticking the handle of a wooden spoon into the oil; if bubbles form around it, it’s ready. Or heat until the oil reaches 375 degrees on a candy thermometer.) Fry the cauliflower until the exterior is dark golden brown and crisp, 5 to 8 minutes, then drain briefly on paper towels. Salt well and serve with the herbed labneh.
  • Fried Cauliflower with Herbed Labneh from Zahav, © 2015 by Michael Solomonov and Steven Cook. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
  • Photograph: Fried Cauliflower with Herbed Labneh from Zahav, © 2015 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.

2 Responses

  1. Debra D. Stenner says:

    Can the herbed Labneh be made a day ahead or will the herbs loose their flavor?

Leave a Reply