VADOUVAN ROASTED CAULIFLOWER
labneh, pickled golden raisin, date vinegar, za’atar
(serves 4)
ROASTED CAULIFLOWER
2 heads cauliflower
4 TBL bagna cauda
2 TBL za’atar spice blend
2 TBL vadouvan spice blend
2 TBL date gastrique
2 tsp salt
BAGNA CAUDA
6 cloves peeled garlic
4 TBL butter
4 TBL olive oil
6 anchovy fillets (optional)
In a small sauce pot, combine garlic, butter, oil, and anchovies, if using (if not, add 1 tsp salt). Cook on gentle heat for 30-40 minutes, never allowing the garlic to brown. Mash or blend until homogenous.
LABNEH
16 oz full fat yogurt
1 tsp kosher salt
In a large bowl, thoroughly mix yogurt and salt. Line a chinois or large, fine mesh strainer with a double-layered piece of cheesecloth, transfer the yogurt mixture to the cloth, tie and let strain at room temp for 12-24 hrs. The resulting labneh should be thick and tangy.
VADOUVAN SPICE BLEND
1.5g dried curry leaves (about 45 leaves)
8g (1 TBL) cumin seed
6g (1 TBL) coriander seed
12g (1 TBL) mustard seed
9g (2 tsp) fenugreek seed
6 ea. whole green cardamom pods
3g (1 tsp) ground turmeric
3g (1 tsp) granulated garlic
1g (1/2 tsp) chili flake
.5g (1 tsp) fresh grated nutmeg
Toast in a dry pan until fragrant, then grind.
DATE GASTRIQUE
¾ c pitted medjool dates
¾ c sugar
¾ c h2o
¾ c distilled white vinegar
Put everything in a small pot, let simmer for 20 minutes or until reduced by half, and strain. Alternatively, after simmering, pour everything into a Vitamix and puree on high. This will give you a more viscous sauce rather than a loose syrup. Your call.
1 TBL (4g) dried french thyme
1 TBL (10g) white sesame seed
1 TBL (10g) sumac
1/2 TBL (3.5g) coriander seed, crushed
1/2 TBL (1g) dried marjoram
1/2 tsp kosher salt
Yield: 3oz
In a dry pan, toast thyme and coriander seed over medium-low heat until fragrant, 1-2 minutes.
Give a coarse grind using a spice grinder or mortar and pestle. Toast sesame seeds separately and leave whole. Mix everything together and transfer to a spice jar. Store in a cool, dry place for as long as it lasts.
Preheat oven to 425 degrees.
Break down the cauliflower by removing the firm, outer leaves, if any, and pull apart into considerably large but manageable chunks (this is a fork and knife dish) for multiple portions—or simply quarter the two heads, if serving four—leaving as much of the core intact as possible. Douse with a good bit of the bagna cauda and season generously with salt and the vadouvan spice mix. Spread evenly on a sheet pan lined with a Silpat or parchment paper and roast for 1 hour. After half an hour, flip the florets for even cooking, giving the base side another shower of bagna cauda for good measure. The texture you’re going for should be tender yet toothsome cores with slightly charred and crispy tips on the florets. Almost singed.
For plating, use a large spoon or spatula to spread about 2 tablespoons of labneh on the base of the plate. Place one portion of cauliflower in the center; spread 6-8 of the pickled raisins; drizzle a couple rings of the date gastrique, and dash a few confident shakes of za’atar.
This dish is just as great room temp as it is hot. But either way, make sure to take the chill off the raisins and labneh before plating. Although it has several components, the dish is super simple in its final presentation, but guaranteed to be the most talked about dish of the night.