Cauliflower Hummus, Cauliflower Pickles and Cauliflower Flatbread
Neutral oil, like canola, for frying
500 grams cauliflower  
100 grams tahini  
50 grams lemon juice  
50 grams extra-virgin olive oil, plus additional for drizzling
10 grams garlic, smashed  
10 grams salt  
Cauliflower Flatbread, recipe follows
Cauliflower Pickles, recipe follows
Fresh dill fronds, for garnish
1 head cauliflower
4 eggs  
250 grams almond flour  
5 grams salt  
Olive oil, for oiling parchment paper and drizzling
1 tablespoon zaatar  
1 head cauliflower, trimmed and cut into small florets
1 bunch fresh dill  
4 cups champagne vinegar  
2 cups sugar  
2 tablespoons salt  
2 teaspoons ground  turmeric
1 tablespoon coriander seeds  
Instructions:
Bring oil to 375 degrees F in a deep-fryer.
Clean the leaves and stem from the cauliflower. Cut the head into quarters. Fry until golden brown. Blend with tahini, lemon juice, oil, garlic and salt.
Place a dollop of the hummus in the middle of a plate. Using a spoon, make a small well in the middle of the hummus. Place Flatbread pieces around the hummus. Place the Pickles randomly around. Fill the well with extra-virgin olive oil. Garnish the entire platter with fresh dill.
Preheat oven to 350 degrees F.
Clean the cauliflower, removing stem and leaves. Chop the florets and place in a food processor. Pulse until it resembles couscous. Add eggs, almond flour and salt and pulse until it resembles a dough. Roll dough in between 2 pieces of oiled parchment paper until 1/4-inch thick. Remove the top paper. Transfer the dough on its paper to a cookie sheet and bake until golden brown, about 20 minutes. Brush the top with olive oil and sprinkle with zaatar. Crack into large pieces.
Place florets into a bowl. Add the dill whole. Bring the vinegar, sugar, salt and 1 cup water to a boil in a small saucepan. Add the turmeric and coriander and stir until turmeric is dissolved. Pour over the florets. Cover the bowl and chill for at least 30 minutes before using.
