Arnabeet Harra
Description
Ingredients
- 2 medium heads of caulflower both weighing 1500 kg /3.3 lb
- 1 small garlic head
- 1/2 cup olive oil divided between roasting the cauliflower florets and making the sauce
- 1 cup cilantro finely chopped, stems removed
- 1 red Habanero or chili optional
- Salt to taste
- 2 teaspoons red bell pepper paste check the one on our blog or use a ready one from the market
- Juice of 1 large lemon
Instructions
- Use a sharp knife to break up the cauliflower into medium size florets, try to divide them as equal as possible.
- To clean the cauliflower: Cover the cauliflower florets with water and add a splash of white vinegar, let them soak for 15 minutes, then rinse under running water and drain.
- To roast the cauliflower florets in the oven: Line a baking sheet parchment paper, lay the cauliflower florets in a single layer, season with salt and give a quick drizzle of olive oil; roast in a preheated oven to 200°C/400°F for 22 minutes, remove from the oven, flip the cauliflower florets; return back to the oven and roast for further 22 minutes, (flipping your cauliflower halfway through roasting is essential for achieving golden crispy edges.)
- Crush together the garlic cloves and the red Habanero or red chili, with a mortar and pestle.
- In a large skillet heat 1/4 cup of olive oil and add the crushed garlic and chopped cilantro, stir well and add the red pepper paste, cook for 2 minutes until fragrant.
- Gently drop the roasted cauliflower florets and toss together for further 2 minutes.
- Squeeze 1 large lemon.
- Finish with the lemon juice, take a bite and season salt to your taste preference, serve it with Arabic bread, happy eating!
Video
Notes
Frying cauliflower florets instead of roasting creates a crispier alternative that yields tender interior and crispy delectable exterior.
Tried this recipe?Let us know how it was!