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Arnabeet bel Lamoun

Recipe information

  • Yield

    serves 4

Ingredients

1 cauliflower
Salt
2 tablespoons extra-virgin olive oil
1 clove garlic (optional)
Juice of 1 lemon
Pepper

Preparation

  1. Step 1

    Wash and trim the cauliflower and cut it into florets. Boil in salted water until just tender, then drain.

    Step 2

    Heat 2 tablespoons extra-virgin olive oil in a pan. Some like to soften a little crushed garlic in the oil. Add the lemon juice, salt, and pepper and turn the cauliflower in this over low heat. It will absorb the oil and lemon.

    Step 3

    Some serve it with tarator bi tahina (page 65).

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternCauliflowerVegetableSideStarterDinnerNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or LessSimmerCookbooks
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