Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
For 4 people
Ingredients for labneh (start the day before)
- 200 ml of natural yogurt
- 5 ml orange blossom water
- Salt
Preparing the labneh (to start the day before)
- 1. Place the yogurt in a sieve covered with cheesecloth. Close the cotton over the yogurt and place the sieve over an empty bowl.
- 2. Place another bowl on the cotton with a weight inside (example: a can).
- 3. Let the whey drain under the yogurt in the refrigerator for 12 hours.
- 4. Take the labneh out of the cotton and place it in a bowl.
- 5. Add the orange blossom water and a pinch of salt and mix. Set aside in the cold.
Ingredients for cauliflower (can be started the day before)
- 150 ml of tahini
- 80 ml olive oil
- The juice of an orange
- 80 ml of store-bought harissa
- 1 cauliflower
- Juice of half a lime
- Flower of salt
Preparing the cauliflower (can be started the day before)
- 1. Mix tahini, olive oil, orange juice and harissa.
- 2. Cover the cauliflower with this marinade for a minimum of 2 hours (ideally 24 hours).
- 3. Preheat oven to 400°F.
- 4. Cover the cauliflower with parchment paper, then tightly covered with foil, and place on a baking sheet. Cook for 20 minutes.
- 5. Increase oven temperature to 450°F.
- 6. Remove the foil and parchment paper and continue cooking for another 20 minutes or until the cauliflower is nicely browned.
- 7. To serve, make a nest of labneh at the bottom of a large plate and place the cauliflower on it.
- 8. Drizzle with lime juice and sprinkle with fleur de sel. Serve to share.
Source: recipe by chef David Pellizzari.
Published on lapresse.ca on August 8, 2020.