Cauliflower Musakhan

Demonstration

Number of Portion: 10
Portion size: 180 g
Preparation time: 60 min.
KIT 251 – Fine Dinning Kitchen
Chef Instructor: David Alvarez

Ingredients: Qty. Units

For the cauliflower musakhan
Cauliflower 6 Piece
Red onion , thinly sliced 150 G
Canned chickpeas 120 G
Olive oil 40 G
Sumac
Cumin
Cinnamon
Salt & black pepper

For the yoghurt dressing

Yogurt 100 G
Apple cider vinegar 20 G
Lemon juice 40 G
Tahini 50 G
Clove of garlic, crushed 1 Piece
Cumin
Sea salt & black pepper
 For crispy cauliflower
Cauliflower
Buttermilk 180 G
Egg 1 Piece
Salt & black pepper & paprika
Toast crumbs
Flour 120 G
Corn starch & salt 50 G

Garnish
Pomegranate
Fresh parsley
Roasted pine nuts
Pomegranate molasses caviar
Pomegranate molasses 300 G
Agar Agar 2 G
Olive oil

Method of Preparation:

For the cauliflower Musakhan:

1. Start by preheating your oven to 200°F

2. Chopped the cauliflower into small-sized florets, and the onion thinly
sliced.
3. In a large mixing bowl, combine the cauliflower florets, onions, olive oil,
sumac, cumin, cinnamon and salt and pepper.
4. Mix well and ensure that the spices are evenly distributed.
 5. Add the mixture to a large tray with baking paper and cover with alu-
minum foil, then bake for 20 minutes.
6. Remove the foil and add in the chickpeas. Bake for an additional 10-12
minutes until the cauliflower is tender.

For the yogurt dressing:

• Prepare the dressing by crushing the garlic, then mix all ingredients together
until well combined, taste and adjust seasonings with salt and pepper.

For crispy cauliflower:

• Turn on the deep fryer
• Cut the cauliflower into medium-sized florets
• In a large mixing bowl combine the buttermilk, egg, spices and toast crumbs.
• Let the cauliflower marinated in the mixture.
• In another bowl, add the flour and corn starch , add the cauliflower and mix
well until covered.
• Fry the cauliflower before the service, and keep it in the hotbox.
Students Notes: