J.M. Hirsch Makes Roasted Cauliflower with Muhammara скачать в хорошем качестве

J.M. Hirsch Makes Roasted Cauliflower with Muhammara

If you want to make a main dish out of vegetables, add muhammara! Food and travel journalist J. M. Hirsch joined us to share a recipe inspired by the hummus-like Syrian dip. Roasted Cauliflower with Muhammara Muhammara is a hummus-like dip from Syria made from roasted peppers and walnuts. This version replaces the walnuts with slivered almonds, which have a milder flavor and crunchier texture. But an equal amount of walnuts can be substituted. Muhammara is great with crackers, flatbread or as a sandwich spread. Here, it serves as a rich base for roasted cauliflower. Roasted squash, such as delicata or butternut, would be a great alternative. The recipe serves two as a vegetarian main, or can be portioned as a side for four people. Start to finish: 30 minutes Servings: 2 1 head cauliflower, trimmed and cut into 1-inch florets 2 tablespoons extra-virgin olive oil Kosher salt and ground black pepper 16-ounce jar roasted red peppers, drained and patted dry 2/3 cup panko breadcrumbs 1/3 cup slivered almonds Juice of 1 lemon 1 teaspoon ground cumin 1/2 to 1 teaspoon red pepper flakes, depending on desired heat level Pita bread rounds, warmed Heat the oven to 425F. On a rimmed baking sheet, mound the cauliflower florets, then drizzle with the oil. Season with salt and pepper, then toss and spread evenly. When the oven is heated, roast for 25 minutes, stirring once after about 12 minutes, or until lightly browned and tender. Meanwhile, in a food processor, combine the red peppers, breadcrumbs, almonds, lemon juice, cumin, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Process for 15 to 20 seconds, or until chunky smooth. Taste and adjust seasoning. Spoon half of the muhammara onto each of 2 serving plates, using the back of the spoon to swirl and create a large divot. Mound half of the roasted cauliflower in the center of each divot. Serve with warmed pita bread.