In a busy life, marinade has something of a magic potion. All it takes is for you to grind a few seeds and spices together, then time will work its magics and you can go back to whatever is keeping you busy (or simply enjoy and chill).
When time is luxury, golden cauliflower is the perfect trick.
- 1 large head cauliflower
- 1 3/4 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 cloves garlic, chopped
- 1 teaspoon kosher salt
- Grated zest of 1 lemon
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon red pepper flakes
- 1/4 cup + 1 tablespoon high quality extra-virgin oil
- 1/4 cup labneh or full-fat Greek yogurt
- Ground sumac
- 1 to 2 tablespoon grapeseed oil
- 4 large eggs
- freshly ground black pepper
- Do ahead : separate the cauliflower into florets and toss them in a large re-sealable freezer bag.
- In a small dry skillet over low heat, toast the coriander and cumin seeds until fragrant. I did not have coriander seeds, so I replaced with mustard and fennel seeds. Transfer them to a mortar and pestle and crush them. Add the garlic, lemon zest, salt, thyme, red pepper flakes and keep crushing until combined. Add the olive oil and whisk. Pour the mixture over the cauliflower in the plastic bag, stir to distribute evenly, seal and refrigerate for 4 to 24 hours.
- Place a rimmed baking sheet in the oven and preheat it to 450F (230C)
- Spread the cauliflower on the baking sheet in a single layer and roast it for about 25 minutes, until golden brown.
- In the meantime, put 1 tablespoon of labneh on each plate. Sprinkle with a generous pinch of sumac.
- Serve the cauliflower on the labneh with fried eggs.
This recipe from the book Salad for President by Julia Sherman was toddler and husband approved !
Living in Manhattan, in addition to lacking time, I lack space. Little adjustments on this recipe were to replace coriander seeds with fennel and mustard seeds, and sumac with lemon juice to use what I have already stocked up in my kitchen pantry.