Cauliflower with Satsivi Sauce
4 servings
30 minutes
Cauliflower has long become something of a budget meat substitute: it has flesh, creaminess, protein content, and in general it resembles chicken. And, let's be honest, chewing elastic inflorescences fried until golden brown is more pleasant than soy imitation of meat cutlets. Sergey Navasartov takes advantage of the similarity of cabbage to poultry, complementing it with satsivi sauce. And for volume of taste, he also adds a Middle Eastern spice mix harissa, but if you do not have it in your kitchen , take adjika, it will also successfully add an interesting spicy note to the cabbage. Recipe from Sergey Navasartov, chef of the restaurant "Noev Kovcheg".
1
Prepare satsivi sauce. Finely chop the onion and garlic and sauté in vegetable oil until lightly golden. Let it cool.
- Onion: 30 g
- Garlic: 1 clove
- Vegetable oil: 40 ml
2
Chop onion and garlic in a blender, add finely chopped nuts, chopped cilantro, khmeli-suneli, and salt.
- Onion: 30 g
- Garlic: 1 clove
- Walnuts: 200 g
- Cilantro: 2 sprigs
- Khmeli-suneli: 2 g
- Salt: 8 g
3
Break the cauliflower into florets and boil in boiling water until slightly tender but not losing shape.
- Cauliflower: 500 g
4
Fry the cauliflower florets in vegetable oil until golden brown.
- Cauliflower: 500 g
- Vegetable oil: 40 ml
5
Mix harissa and olive oil, and coat the cauliflower with this mixture.
- Harissa: 8 ml
- Olive oil: 40 ml
6
Satsivi sauce should be slightly warmed to be warm, but not hot.
- Walnuts: 200 g
7
Place the satsivi sauce in the center of the plate, layer cabbage on top, and sprinkle with chopped pistachios.
- Cauliflower: 500 g
- Pistachios: 20 g
