Enjoy the favourite recipes of the best chefs from the Plantage neighbourhood. In this edition: the recipe from De Deli Plantagebuurt – their Deli-cious Cauliflower Cocktail.
Restaurant: De Deli Plantagebuurt
Chef: Waqar Bhatti
Working since: 2018
How I would describe the Plantage neighbourhood: “Wonderful! So much greenery and the sounds of Artis right across from De Deli.”
Why I chose this recipe: “I recently developed it for a catering event for our local neighbours, and it perfectly combines the flavours of spring and summer.”
Recipe: Deli-cious Cauliflower Cocktail A surprising and delicious alternative to the traditional shrimp cocktail, straight from the Deli kitchen.
All delicacies used in this recipe are available at De Deli.
Ingredients
Roasted Cauliflower:
1 cauliflower
Olive oil
Salt and black pepper to taste
Butterhead lettuce (or another large leafy lettuce)
Tahini Sauce:
300 g tahini
Juice of 5 lemons
1 tablespoon Belazu roasted garlic paste
A pinch of cumin
Salt to taste
Water
Garnish:
A generous tablespoon of dukkah
Fresh pea cress
Preparation
- Make the tahini sauce: Mix the tahini, lemon juice, garlic paste, cumin and salt in a bowl. Gradually add water while mixing until you reach a smooth, pourable sauce. Place in the refrigerator to firm up slightly.
- Roast the cauliflower: Preheat the oven to 200°C (400°F). Wash and cut the cauliflower into small florets and spread them on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast until golden brown and caramelised. Let cool completely.
- Assemble the cocktail: Mix the cooled roasted cauliflower with the chilled tahini sauce.
- Serve: Place lettuce leaves in a beautiful bowl or glass. Spoon the tahini-coated cauliflower on top. Garnish generously with dukkah, fresh pea cress and edible flowers.
Enjoy!
Looking for unique catering at home or at work? Or planning your own event at De Deli Plantagebuurt? Get in touch via info@de-deli.amsterdam.