Best Middle Eastern Crunch Turmeric Pickled Cauliflower Recipes
MAKLOUBEH - CAULIFLOWER
from "Sahtein, Middle Eastern Cookbook" and from Rita Rukab Harb who taught me to make it. This is a great recipe for the crock pot. Because of high blood pressure, I don't add the salt during cooking - instead we salt at the table.
Provided by Everybody eats when
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and meat together in butter.
- Add salt and spices. Add broth or water and cover. Let meat simmer over moderate heat until tender.
- Break cauliflower into medium size florets. Sprinkle with salt. Fry in deep, hot oil until dark brown, the darker the better. When it looks almost burnt to me, I know its right. Drain on paper towels.
- Add cauliflower on top of meat. Add uncooked rice on top of cauliflower. Make sure that all are covered by broth. Add more if necessary to cover.
- Bring to a boil and reduce heat. Simmer for 40 minutes, or until rice is tender and broth/water is absorbed.
- Traditionally, this dish is allowed to cool for 30 minutes and then the pot is turned upside down in a large platter. It is then garnished with pine nuts and served with plain yogurt. I just dish it from the pot because my family can't wait 30 minutes now that the whole house smells so yummy.
Nutrition Facts : Calories 819.5, Fat 64.1, SaturatedFat 27.2, Cholesterol 92.5, Sodium 1832.4, Carbohydrate 47.1, Fiber 3.6, Sugar 3.9, Protein 13.1
MIDDLE EASTERN CRUNCH: TURMERIC PICKLED CAULIFLOWER
The Casbah in Lawrence, KS puts these in their house salad. This is my favorite burger joint EVER but, the pickled vegetables in the salad are so delicious they are freaky tasty. I had to buy the cookbook from the chef's Robert and Molly Krause. Because of their book, I want to start canning. :D "Pickles are a great way to use up a garden bounty and eat more vegetables. Beyond snacking, they taste great in salads, with dips or hummus, or atop a sandwich." - The Cook's Book of Intense Flavors
Provided by College Girl
Categories Cauliflower
Time 10m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
- Add cauliflower and bring back to a boil.
- Remove from heat and allow to come to room temperature.
- Keep covered in its liquid in refrigerator.
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