We’re pretty much into anything Eli Sussman puts on a plate. The Mile End chef, along with brother Max (try his hummus!), has published two excellent cookbooks and continues to astound us with fresh Asian and Middle Eastern flavors. You should see what this guy does to vegetables, which makes him a great chef to borrow a recipe from for Healthy Living Month. Sussman’s harissa-spiced seared cauliflower is about as beautiful, trendy and healthy as vegetables get, so hop to it with this extremely simply but very impressive dish. It’s currently available as part of the nightly Middle Eastern menu at Mile End Deli on Bond Street.
- 1 head cauliflower, stem removed, cut into large florets
- 2 tablespoons pistachio, toasted and rough chopped
- 3 tablespoons olive oil
- 1 cup parsley
- 1 tablespoon Harissa
- 4 tablespoons tahini
- 2 tablespoons honey
- 1 Orange, supremed
- In a blender, purée the honey, tahini and harissa and 1 tablespoon olive oil until smooth.
- It should be the consistency of a smooth peanut butter. If the mixture is not coming together and is not emulsified, add 1 tablespoon water until the mixture is consistent.
- Blanch cauliflower for 2 minutes. Put in ice bath.
- Remove from ice bath, and allow to drain.
- Sear cauliflower in batches in a large skillet pan with 2 tablespoons olive oil over medium high heat.
- Sprinkle with salt and pepper on both sides of the cauliflower in the pan.
- Once the cauliflower is seared to golden brown, remove and set on paper towels.
- On a large serving plate, spread the tahini sauce and place the cauliflower florets in clustered unorganized areas.
- Sprinkle the plate with nuts.
- Arrange the oranges amongst the cauliflower.
- Top with parsley leaves.
- Drizzle with olive oil.
Find more cauliflower recipes on Food Republic: