NAJIB’S SPECIAL LEBANESE CAULIFLOWER #vegetarian #healthy

NAJIB’S SPECIAL LEBANESE CAULIFLOWER #vegetarian #healthy

Najib's Special Lebanese Cauliflower is EXACTLY similar to the well known cauliflower from Nuba eatery in Vancouver. It's lemony, insane flavorful, and presented with a basic tahini sauce. It is absolutely compelling!

Najib's Special Lebanese Cauliflower is a convention in Vancouver. Many hold it in god-like veneration. On the off chance that you state 'Najib's Cauliflower' to any individual who has invested energy in the city, you'll be compelled to persevere through a tirade about how it's the best cauliflower on the planet. They're not off-base.

It resembles simmered cauliflower, just about 1.4 bazillion times better. That is no misrepresentation. I pressed a lot of lemon squeeze over top, sprinkled a decent measure of ocean salt, and served it with a basic tahini sauce, much the same as they do at Nuba.

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NAJIB’S SPECIAL LEBANESE CAULIFLOWER #vegetarian #healthy

INGREDIENTS

  • Oil, for frying (avocado oil works great)
  • 1 medium head of cauliflower, cut into small florets (do NOT wash the cauliflower!)
  • 2 tablespoons cornstarch (or sub tapioca starch for paleo)
  • 1 lemon, sliced
  • Sea salt
  • Optional: cilantro or parsley to garnish

FOR THE TAHINI SAUCE:

  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated
  • A pinch of sea salt

INSTRUCTIONS

  1. Add 2 inches of oil to a medium sized pot with high sides. Attach a candy/ deep-fry thermometer to the side. Heat the oil over medium-high heat until it reaches degrees 300 degrees Fahrenheit. Lower the heat to medium and let the oil continue to heat until it reaches 350 degrees Fahrenheit.
  2. Toss the cauliflower with the cornstarch. This will ensure it is completely dry and safe to deep-fry. Fry the cauliflower, several pieces at a time, for 5-7 minutes, or until the cauliflower is golden brown and soft. Remove the cauliflower pieces from the hot oil and set them on a paper towel lined tray. Keep them warm on low heat in your oven while you fry the rest.
  3. While the cauliflower is frying, prepare the tahini sauce by mixing all the tahini sauce ingredients together with two tablespoons of water.
  4. Once all the Lebanese cauliflower has finished frying, squeeze a generous amount of lemon juice over the cauliflower and sprinkle with sea salt. Serve with extra lemon wedges on the side and a little cilantro or parsley over the top.

For more detail : bit.ly/2Sfeb6D

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