The kind of Middle Eastern plate you make on repeat. cumin and coriander, a proper crisp, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the za'atar and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A golden take on Salmon Crumble, built on tahini and lemon and finished the way we like it....
Middle Eastern
Members
This Middle Eastern Skewers leans on sumac and onion to do the heavy lifting. We char the...
Middle Eastern The kind of Middle Eastern plate you make on repeat. za'atar, a proper glaze, and a finish of...
Middle Eastern A spiced take on Mushroom Flatbread, built on sumac and onion and finished the way we like it....