Serve this warm with grilled bread sprinkled with za’atar, lamb chuck eye roll neck fillet, Middle Eastern Style kebabs or grilled chicken.

1 kg cauliflower florets, divided
20 g whole garlic cloves
750 g cooked cannelini beans
125 mL (125 g) sour cream
15 mL (15 g) lemon juice
8.5 g salt, divided
120 mL (120 g) extra virgin olive oil, divided
30 g whole garlic cloves, thinly sliced
2 g coarsely ground black pepper
3.5 g toasted whole cumin seed, coarsely crushed
10 g Italian parsley leaves, coarsely chopped
30 mL lemon juice
1 preserved lemon, pulp removed, rind finely chopped


  1. Cook 750g cauliflower & 20g whole garlic together in boiling water until very tender. Drain, pressing down on the cauliflower to remove excess water.
  2. Transfer to a food processor. Add beans, sour cream, lemon juice & salt. Puree until completely smooth.
  3. Toss the remaining 300g cauliflower with 30mL oil & 1g salt. Spread onto a parchment lined sheet pan & roast at 400ºF for 15-20 minutes until browned, turning over halfway through. Transfer to a bowl.
  4. Heat the remaining 90 mL oil in a frying pan over medium low heat. Add the sliced garlic and cook until golden. Add to the cauliflower along with the pepper, cumin, parsley, lemon juice & preserved lemon.
  5. Swirl the puree on a plate, creating a well in the middle. Garnish with the roasted cauliflower mixture. Add extra olive oil to the plate if desired.

To make a puree to serve cold: 

  1. Mince the 20 g garlic and do not cook with the cauliflower. Add to the mixture when pureeing 
  2. Substitute tahini for the sour cream
  3. Increase lemon juice in the puree to 60 mL

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