Cauliflower with Satsivi Sauce
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Cauliflower has long been seen as a budget-friendly substitute for meat: it has substance, creaminess, a protein component, and overall, it resembles chicken. To be honest, chewing on firm florets that are roasted to a golden brown is more enjoyable than biting into a soy imitation of meat patties. Chef John Smith uses the resemblance of cauliflower to poultry, complementing it with a satsivi sauce. To enhance the flavor, he also adds a Middle Eastern spice blend called harissa, but if you can't find it in your kitchen, feel free to use adjika, which will also successfully add an interesting spicy note to the cauliflower. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Cauliflower - 17.6 oz
- Pistachios - 0.7 oz
- Harissa - 0 fl oz
- Olive Oil - 1 fl oz
- Salt - 0.3 oz
- Onion - 1.1 oz
- Walnuts - 7.1 oz
- Khmeli-suneli - 0.1 oz
- Garlic - 1 clove
- Cilantro - 2 sprigs
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
Prepare the satsivi sauce. Finely chop the onion and garlic, then sauté them in vegetable oil until lightly golden. Allow to cool.
Step 2
Chop the onion and garlic in a blender, add finely chopped nuts, chopped cilantro, khmeli-suneli seasoning, and salt to taste.
Step 3
Break the cauliflower into florets and boil in salted water until it is slightly tender but still holds its shape.
Step 4
Sauté the cauliflower florets in vegetable oil until golden brown.
Step 5
Mix the harissa and olive oil, then brush this mixture over the cauliflower.
Step 6
Gently warm the satsivi sauce until it is warm but not hot.
Step 7
Place the satsivi sauce in the center of the plate, layer the cabbage on top, and sprinkle with chopped pistachios.
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