Muhammara is very rich in flavors Arab dip of roasted peppers. It originates from the tragically famous in recent years Syrian city of Aleppo, and you can find it in the Arab and Turkish cuisine. You can combine it with different foods, but we chose the combination with roasted cauliflower for you and I think it turns out very tasty. Of course, you can try other options according to your own taste.
To prepare muhammara:
- 4-5 roasted red peppers, peeled, with cleaned handles and seeds
- 1 small hot pepper or a pinch of chili
- 1/2 tsp. ground cumin
- 3/4 cup roasted walnuts
- 2 cloves of roasted garlic (roast it with cauliflower)
- 1 tbsp. lemon juice
- ¼ cup ground into a kitchen robot cracker
- ¼ cup olive oil plus 1-2 tbsp. for sprinkling finally
- 2 tbsp. pomegranate molasses
- ¼ cup of tomato paste
- ¼ glass of hot water (add just in case your dip seems too thick)
- salt and pepper
For roasted cauliflower:
- 1 small head of cauliflower cut into flowers
- 4 tbsp. Olive oil
- salt and black pepper to taste
- 2 cloves of garlic
Preheat oven to 180° C. On baking paper arrange the cauliflower, garlic cloves, sprinkle with olive oil and season with salt and pepper. Bake for 30 minutes or until cauliflower is appetizing.
Separate the garlic you will need to prepare the dip. Put all products in a blender and blend until smooth.
Serve in bowls, sprinkle whole roasted walnuts, baked in a dry pan cumin and olive oil.
Serve with the roasted cauliflower.