Monday, March 19, 2012

Najib's Special cauliflower from Nuba

Nuba is a Lebanese restaurant here in Vancouver, it serves middle-eastern-style food like falafel, pita, kibbeh, all with it's own piquant twist that I love. So if you haven't been to Nuba yet in Vancouver, you gotta go! And while you're at it, call me! I would be happy to join you.

Now, on to the topic of today's post: a mysterious and delicious dish Nuba makes called the Najib's Special, a deep-fried cauliflower dish seasoned with lemon, sea salt, and a tahini sauce. They serve it in a pita wrap, as part of a plate with lots of other stuff, and as a standalone side as well. I have always liked the dish, and last week when a friend of mine ordered just a bowl of the Najib's Special for lunch, I knew I would have to try and recreate it at home -- minus the deep frying. Many others have tried this, so here's my version:

Mona's version of the Najib's Special cauliflower from Nuba

Ingredients:

-- 1 large or 2 small heads cauliflower
-- olive oil
-- salt
-- pepper
-- 1 teaspoon ground cumin
-- Juice of 1/2 lemon (about 1 Tablespoon)

Instructions:

1. Preheat oven to 400 degrees.
2. Wash cauliflower and cut into bite-size florets. Place florets on a roasting sheet.
3. Sprinkle florets with a generous amount of olive oil, salt, pepper, and the cumin, mix around with hands to coat everything.
4. Roast in oven for 45 minutes, mixing every 15 minutes or so until Cauliflower is browned on the outside and tender on the inside.
5. Sprinkle cauliflower with lemon juice (might be interesting to try sprinkling cauliflower with lemon before baking to see what that does). Taste and add salt if necessary.

6. Serve with the tahini sauce from this recipe. Probably the best and easiest and most delicious way to do this in a pita or tortilla wrap with lettuce, tomatoes, cucumber, the tahini sauce, and some red hot sauce. That's what I did tonight. Enjoy!


2 comments:

Jay said...

Thanks for sharing this recipe, it;s one my favourites

Mona said...

Thanks, Jay! Glad you like it! We make it often as well.