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Recipe: Cauliflower Meze

Serve this meze at your next summer feast, courtesy of DEZ’s Eden Grinshpan.
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Tucked into a busy stretch on Mulberry Street, DEZ stands out for its optimistic interior—decorative neon palm trees, camels and cacti—and menu of bright, health-conscious dishes like harissa curry shakshuka, Moroccan lamb meatballs, rose lemonade and turmeric-cardamom soft serve with coconut and orange.

A joint venture between Top Chef Canada host Eden Grinshpan and by CHLOE founder Samantha Wasser, the recently opened Middle Eastern eatery embodies the best features of today’s fast-casual ventures: a highly designed space serving consciously-sourced, well-curated, group-oriented food that’s as tasty as it is photogenic.

To bring the spirit of this popular new NoLita restaurant to your own table, below is chef Grinshpan’s recipe for DEZ’s cauliflower meze—featuring roasted cauliflower, crispy capers, herbs, preserved lemon and currant chimichurri (which Grinshpan serves with optional freshly baked flatbreads). Add a pitcher of rosé sangria and a smattering of potted plants, and your table will be guest-ready in no time. Bonus: this recipe is gluten-free and vegan.

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Cauliflower Meze

Recipe Courtesy of DEZ’s Chef and Co-founder Eden Grinshpan, New York City

Ingredients


For the cauliflower:
1 head cauliflower
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

For the chimichurri:
1 cup cilantro leaves
1 cup parsley leaves
2 tablespoons chopped preserved lemon (rinds only)
1 clove garlic
1 1/2 cups extra-virgin olive oil
1/2 cup rehydrated currants (Note: to rehydrate, soak the currants in hot water for 30 minutes and then strain.)
1/3 cup white wine vinegar
1/2 teaspoon kosher salt

For the garnish:
1/2 cup fried capers (Note: to fry, rinse and dry the capers; fry the capers in a pot with oil until lightly golden and flowered)
1/2 cup fresh dill

Method

1. Preheat the oven to 450˚F. Cut the cauliflower into florets and toss with the olive oil and kosher salt. Place in the oven and roast until golden and toasted, 15 to 17 minutes. Remove and set aside on a serving platter.

 2. To a blender, add the cilantro, parsley, preserved lemon and garlic. Blend and slowly add in the olive oil. Once well-incorporated, remove from the blender and stir in the currants and vinegar. Pour some of the chimichurri over the cauliflower, to taste. Garnish with the fried capers and dill.

Images courtesy of DEZ.

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