Cauliflower Mutabal Recipe

I learned how to cook Cauliflower Mutabal from my mother. The most popular mutabal is the eggplant (aubergin) one and it is the one that is usually served in Middle Eastern and Arabic restaurants.  Few people have ever tried the cauliflower mutabbal although, once you do, you will want to eat it regularly. 

The first time I prepared cauliflower mutabal for my husband he loved it so much that he started asking me to prepare it regularly. And I must admit, I enjoy preparing it a lot because it reminds me of my childhood and the times I used to spend with my mother in the kitchen.

The cauliflower mutabbal has a very distinct taste, which is very different from the cauliflower flavor we know. It is served as a mezza (appetizer) and can be eaten warm or cold. When I prepare this dish for guests, they have a hard time believing it is prepared with cauliflower.

I hope you try preparing cauliflower mutabal, and I promise you, you will not be disappointed!

Cauliflower Mutabal Recipe

Guest post prepared and submitted by Sawsan Al-Kayed

Preparation time: 10 min               Cook time: 20 min

Ingredients:

1     average-head cauliflower
3     tablespoons tahini (sesame paste)
2     tablespoons yogurt
1     teaspoon vinegar
3     tablespoons lemon juice
½    teaspoon salt
Vegetable oil for frying

For garnishing

½    teaspoon cumin 
2     tablespoons olive oil
Parsley or cilantro

How to make Cauliflower Mutabal:

• Cut the cauliflower head into small florets. Wash by soaking in water and salt for a few minutes, then rinse and drain in colander or spread the florets on a towel until they are fully dried.



• Heat frying oil; fry the cauliflower florets on low heat until it is cooked and the heads turn golden brown.



• Remove florets from oil and place them on kitchen paper towels for ten minutes for the oil to drain. While cauliflowers are still hot, place in a bowl and using a fork, mash them into small pieces.





• Mix the Tahini with the lemon juice, vinegar, sesame paste, salt and yougurt. You can use a whisk or fork for mixing.  Keep mixing until you get a creamy Tahini mixture. If you notice that the mixture is hard then add a tablespoon of water.



• Mix the mashed cauliflower with the Tahini mixture.



• Pour the cauliflower mutabal into serving plate and garnish it with ground cumin, coriander or parsley leaves, and some olive oil.

Hope you enjoyed today’s easy recipe: Cauliflower Mutabal, a middle Easter Cuisine dish. Bon appetite.

Sawsan Al-Kayed: I am a cook addict who loves to prepare Arabic and Middle Eastern dishes especially the old traditional dishes. My love of cooking started at an early age; I always helped my mother in the kitchen and learned a lot from her. The first dish I cooked was for my dad when I was 10 years old. Even when I was a full-time bank employee, I found refuge in my kitchen and always read the latest cookbooks and watched the cooking channels. I believe that if you love cooking, you’ll find it easy and fun.