Turkish Hummus Plate with Harissa Roasted Cauliflower and Baby Kale Greens


Happy New Year!

I can't say that I'm fully ready to hop back to salads and all of the green things just yet, given that we had cheese and chocolate fondue last night for New Years Eve, but this meal was a small step in the right direction. We still have a couple, rather indulgent days ahead of us for our New Years trip at Lost River Modern with our friends. The weekend is dedicated to cooking and laying low before we all get back to the grind in 2016.

Robert and I had some time at home in between visiting my family and driving down to West Virginia and I was excited that we could fit in some cooking before we left.  We combined three rather simple ingredients that enliven each other once mixed together. Roasting the cauliflower florets until they get extra browned and crispy is part of what makes this so good. Harissa gives a kick of spice, and the baby kale a bit of crunch on top of the creamy hummus. 

Harissa Roasted Cauliflower
1/2 head cauliflower, trimmed into florets
1 tbs olive oil
2 tsp harissa powder
1 tbs harissa paste
salt and pepper
Preheat oven to 400°. In a large bowl, combine cauliflower, olive oil, harissa powder and salt and pepper. Roast on a baking sheet for 20 minutes, flipping once, halfway through. Remove from oven and while still warm, return roasted cauliflower to bowl and toss with harissa paste to coat.

Turkish Hummus
16 oz garbanzo beans, cooked and cooled
2 tbs butter, divided
2 tbs tahini
2 tbs greek yogurt
1 tbs olive oil
juice from 1/2 lemon
2 cloves garlic, diced
salt and pepper

In a small skillet over medium heat, melt 1 tbs butter. When butter is foaming, add garlic and gently sauté until cooked and slightly browned, about 5 minutes. Set aside. In a food processor, combine lemon juice and tahini. Pulse until whipped and airy. Add garbanzo beans, butter and garlic mixture from skillet and salt and pepper to taste. Process until a smooth paste has formed. Meanwhile, melt remaining 1 tbs butter. When melted, add butter and yogurt to food processor and process again, slowly drizzling in olive oil until mixture is very smooth.  

Baby Kale Salad
6 oz baby kale
juice from 1/2 lemon
1 tbs extra virgin olive oil
salt and pepper
za’atar powder for serving

In a large nonreactive bowl, toss kale greens with lemon juice and olive oil. Season with salt and pepper. To assemble dish, spread hummus on plate, top with baby kale and cauliflower. Finish with a sprinkling of za’atar powder.