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Cauliflower “Baba Ghanoush”

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Cauliflower “Baba Ghanoush” is a unique twist on an Eastern-Mediterranean classic eggplant dish that will have your guests swooning.

Cauliflower Baba Ghanoush

Have you ever met someone whose natural curiosity about a subject matter to be completely contagious?

Meet Faye Levy, a James Beard Foundation award-winning cookbook author, teacher and culinary writer who has lived in Israel, France, and is currently living in Los Angeles.  She has written 23 cookbooks in three languages and she also writes for the Jerusalem Post, Bon Appetit, and Los Angeles Times Food Section among other publications.

Faye is like a culinary detective, analyzing food from many cultures and putting her creative spin on them.

A good example is today’s recipe for Cauliflower “Baba Ghanoush” in which she switches the traditional eggplant for roasted cauliflower. Baba Ghanoush is known for its smoky flavor and creamy texture and Faye’s version doesn’t disappoint.

If you meet Faye, you meet her gregarious, camera swinging partner in crime Yakir. Both Faye and Yakir have the most inquisitive minds of any couple I have ever met. They will engage you in any conversation and somehow it will all connect to their love of food.

Faye and Yakir Levy – Photo credit: Melissa’s Produce

Together they produce fabulous coverage of local food events, recipes and wonderful sunrise photos on their social media pages.

I recently caught up with them at a Melissa’s Produce demo/luncheon where we were treated to a fabulous array of Middle Eastern recipes from her books.

Faye generously offers all of these delicious recipes on her Facebook page. I highly recommend you follow her as she is going to inspire you with her culinary prose.

Diced Vegetable Salad with Sumac, Pine Nuts and Olives

This salad is perfectly spiced with Sumac and tossed with pine nuts and olives in addition to the usual Middle Eastern tomato-cucumber combination. Check out her Israeli Salad in a previous blog post as well.

Spinach, Yellow Squash and Grilled Pepper Dip with Yogurt

This healthy and delicious dip is a perfect companion with pita bread.

“Mushroom Majadra: Lentils and Rice with Sautéed Mushrooms

Mushroom Majadra is a perfect Meatless Monday style meal. It is hearty, filling and a family favorite.

Chicken with Pomegranates and Walnuts

This company-worthy Chicken with Pomegranates and Walnuts recipe is as unique as it is scrumptious.

Citrus Yogurt Cupcakes with Honey & Walnuts

Light and refreshing Citrus Yogurt Cake recipe easily adapts into cupcakes.

Today’s Recipe: Cauliflower “Baba Ghanoush”

The famous Eastern-Mediterranean spread known as baba ghanoush is traditionally made with grilled eggplant, tahini, garlic and lemon juice. Faye made it with roasted cauliflower, which goes well with the same flavors. Serve it with fresh pita bread or another flatbread and, if you like, with sliced Persian cucumbers.

Cauliflower Baba Ghanoush
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Cauliflower Baba Ghanoush” – Roasted Cauliflower and Tahini Spread

This roasted cauliflower and tahini spread is a unique variation on the traditional eggplant recipe of Baba Ghanoush. Serve it with pita bread and cucumbers.

Servings 6
Author Faye Levy

Ingredients

  • A medium-large cauliflower about 2 1/4 pounds
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil plus more for drizzling
  • Salt to taste
  • 5 tablespoons tahini sesame paste, stirred until blended
  • 5 tablespoons strained freshly squeezed lemon juice or to taste
  • About 7 tablespoons water
  • 2 medium garlic cloves minced (2 teaspoons)
  • Freshly ground pepper optional
  • Chopped Italian parsley for garnish
  • Aleppo pepper Turkish pepper flakes or other coarsely ground semi- hot red pepper (for sprinkling)
  • Pita bread or other flatbread for serving

Instructions

  1. Preheat oven to 375F. Cut off cauliflower ribs and leaves. Turn cauliflower upside down and cut florets off from center stem. (You can use ribs, leaves and stem for soup.) Divide cauliflower in medium florets. You should have about 1 3/4 pounds or about 10 cups florets.
  2. Line a roasting pan with foil if desired. Put cauliflower florets in roasting pan. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt. Roast for 20 minutes. Turn florets over using tongs, drizzle with 2 teaspoons olive oil and sprinkle with salt. Roast until just tender, about 15 more minutes. Remove 4 florets and reserve for garnish. Cover pan (or fold foil over remaining florets to cover them) and roast florets until very tender, about 10 more minutes. Remove cauliflower from pan and cool to room temperature.
  3. Meanwhile, make tahini sauce: Spoon tahini paste into a small bowl. Gradually stir in lemon juice and 4 tablespoons water. Add garlic and mix well. Add 1/4 teaspoon salt or to taste. Mixture should have consistency of thick mayonnaise.
  4. Transfer cauliflower to a food processor and blend to a puree. Add tahini sauce, 1 tablespoon olive oil and 2 tablespoons water and process mixture until well blended. Add 1 more tablespoon water if necessary so spread will not be dry. Transfer to a bowl. Taste and add more salt, more lemon juice and pepper if desired. Cover and refrigerate for 2 or 3 hours to blend flavors. Break reserved cauliflower florets into smaller pieces and reserve for garnish.
  5. At serving time, spread cauliflower mixture in a thick layer on a serving plate. With the back of a spoon, make a cavity in the center. Garnish with parsley and with reserved small cauliflower florets and drizzle center with olive oil. Sprinkle cauliflower mixture lightly with Aleppo pepper. Serve with fresh pita bread or other flatbread.

Recipe Notes

Makes generous 2 cups, about 4 to 6 appetizer servings

Faye is a very gifted cookbook writer/teacher/recipe developer. I have learned so much from her. Please check out her cookbooks and follow her on Facebook, Instagram & Twitter as she is always up to something delicious.

All of these recipes are a great healthy addition to my repertoire. Hope you add them to yours as well.

All of these recipes are a great healthy addition to my repertoire. Hope you add them to yours as well.
…and then, she paused for thought.

Yum

Reader Interactions

Comments

  2. Nanette La Salle

    Wow, that recipe looks so good! I’ll be making that one soon. Are the other recipes on Melissa’s? I was looking for the “Mushroom Majadra.” Another great post! Thanks.

    Reply

  4. Faye Levy

    Thank you, Cathy, for this wonderful post and lovely pictures! It warms my heart to read what you wrote about Yakir and me, and I’m so glad you like my recipes! Thanks also for your support for my work!

    Reply

  6. cookingontheweekends

    What a delicious sounding recipe! And yes, it would be fun to mix it up with different veggies. I was sorry to miss this event, and I was so happy to watch the live video. Yay! It was fantastic.

    Reply

  7. Patricia Rose

    Sorry to have missed this event, but delighted to get the Chicken with Pomegranate and Walnuts recipe, because I adore that dish. This Baba G’noush with cauliflower also sounds like a winner. Thanks for sharing.

    Reply

  11. Christina Conte

    I love Yakir and Faye and am so sorry I missed this Melissa’s event! The first salad featured here looks fabulous! I’m not crazy about normal baba ganoush, but I think this version sounds wonderful! Thanks for the write up, Cathy! I feel like I was there!

    Reply

  12. Angie Schneider

    So many delicious treats in one post! I have always been a fan of cauliflowers. They are simply delicious, either in soup, salad, roasted or stirfried. Love the idea of using them in a dip. So creamy, healthy, packed full of flavours and Delicious!

    Reply

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