Sumac Charred Cauliflower Recipe
Puffed quinoa, red pepper romesco, mint labneh, raisin mostarda
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Ingredients
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Cauliflower
Puffed Quinoa
Red Pepper Romesco
Mint Labneh
Raisin Mostarda
Method
Cauliflower Preparation
- 1
Char the Cauliflower
Preheat your grill or oven to high heat. Toss the cauliflower florets with olive oil, sumac, and salt. Grill or roast for 15-20 minutes, turning occasionally until charred and tender.
Puffed Quinoa
- 2
Prepare the Puffed Quinoa
Rinse quinoa under cold water, then dry it thoroughly. Heat cooking oil in a deep pan. Once hot, fry the quinoa in small batches until it puffs up, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
Red Pepper Romesco
- 3
Make the Romesco Sauce
In a blender, combine roasted red peppers, toasted almonds, garlic, olive oil, red wine vinegar, and salt. Blend until smooth and set aside.
Mint Labneh
- 4
Raisin Mostarda
- 5
Make the Raisin Mostarda
In a small saucepan, combine raisins, mustard seeds, apple cider vinegar, and honey. Simmer over low heat for about 10 minutes until thickened. Allow to cool.
