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Kitchen Princess: Roasted cauliflower with garlic confit and lemon cream
If you want to make an impressive dish full of flavors that you will not believe you made in Chick, Chef Avi Levy from the Motzi restaurant offers you to go for roasted cauliflower with garlic confit and divine lemon cream
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recipe
cauliflower
garlic
lemon
Tehina
Avi Levy
Pesach
Walla!
Food
Wednesday, April 17, 2019, 09:45
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Roasted cauliflower, garlic confit and lemon cream (Photo: Nimrod Saunders, Nimrod Saunders)
Chef Avi Levy, winner of the second season of Master Chef and the owner of the "Motzia" restaurant, organizes us for Seder night.
After we published his recipe for Malabi Hungarian Mediterranean, we will now return to the first course.
An excellent and easy-to-prepare dish, impressive and full of flavors.
Cauliflower is the new star in Israeli cuisine and if you have not yet discovered it, this is the time.
Levy’s cauliflower is garnished with garlic confit which is a delicacy in itself that goes with almost every dish, lemon cream that spices the dish with a refreshing sourness and tahini that has no food it does not upgrade.
If you have a stone oven or oven for baking cauliflower, the taste will improve miraculously, but even baking in a home oven will result in not staying too long on the table.
The recipe is for one cauliflower, but you can of course increase quantities and make more cauliflower (except for the garlic confit which is enough for several cauliflowers).
More cauliflower recipes
The art of making cauliflower
To the full article
Roasted cauliflower in garlic confit, lemon sauce and white tahini
Recipe by: Chef Avi Levy, Motzi Restaurant
★
★
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20 minutes of work
100 minutes total
Easy to prepare
4 diners
Mediterranean
vegetarian
Recipes for Passover
fur
vegetables
Sauces and dips
Lunch
kosher
Cauliflower in the oven with garlic confit, lemon cream and tahini (Photo: Nimrod Saunders, Nimrod Saunders)
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Ingredients
For cauliflower
1 cauliflower
8 tablespoons olive oil
Coarse salt or Atlantic salt
Grated black pepper
For garlic confit
2 cups olive oil
2 heads of garlic with the peel
For the lemon cream
1 lemon
1 teaspoon honey
For the white tahini
½ Light raw tahini (white tahini), you can play with the quantities as needed, or save
Water to dilute the tahini, as needed
1 clove of garlic
2 tablespoons freshly squeezed lemon juice (to taste)
From salt
From parsley
For serving
Chopped parsley (optional)
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Preparation
How to make roasted cauliflower from Avi Levy?
1 Preheat oven to 190 degrees (preferably in grill mode).
2 Place the cauliflower on a baking sheet.
3 Pour the olive oil over the cauliflower and spread it evenly over the face (possible with the palm of your hand).
Sprinkle over salt and pepper and place in the oven for 45 minutes.
5 Prepare the garlic confit: Place the two garlic cloves with the peel in a small pot.
6 Cover the garlic heads with olive oil and bring to a very gentle boil over low heat.
Continue to cook for another 15 minutes over low heat.
7 Remove from the heat and refrigerate (kept in a closed jar for at least a month).
8 Prepare the lemon cream: Put the lemon with the peel in a small pot, cover with water and bring to a boil.
When the water boils pour them out and refill the pot with fresh water.
Bring to a boil again.
Repeat this operation 3 times in total.
9 After three times of boiling, grind the lemon with the peel in a food processor.
10 Add a teaspoon of honey, mix well and pass through a sieve to obtain a smooth cream.
11 Prepare the white tahini: Put the tahini in a food processor, add the garlic.
Grind together.
12 Pour the water gradually in a thin drizzle until you get the texture you like.
13 Add fresh lemon juice (to taste) and a little salt and grind to a smooth paste.
14 To serve: Cut the cauliflower and place on a serving plate.
Drizzle over the tahini we prepared, a little olive oil, garlic confit and a little lemon cream and serve.
It is recommended to sprinkle over chopped fresh parsley.
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Volumes
From "litarchus" to "litarchus"
Weights
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temperature
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