Have you ever been to a restaurant, loved a dish and wondered, “How can I make this at home?” At Produce Made Simple, we want to help you get these answers!
This recipe comes from Maro’s – a popular Mediterranean restaurant on Kerr Street in Oakville, Ontario. Called, “Bella and the Beast”, this Lebanese-style fried cauliflower dish is a best seller and comments on Trip Advisor (where they happen to be rated #1 at time of publishing) show that customers love it! Here is a snippet from one review.
I’m going to preface this review. I have an illogical hatred for cauliflower. The reason I make this statement for my review, Maro’s has done what I previous thought impossible. This little restaurant made me LOVE cauliflower!
Now, try it out for yourself!
Transform tender cauliflower into a wonderful, crispy sensation by deep frying it. Then, add a splash of sumac vinaigrette for the perfect amount of acidity, to balance the richness of this dish. Serve atop some creamy hummus for a complimentary texture and some protein. This also pairs well with fresh kale.
Maro Al Chamaa of Maro
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1/4 cup (60 mL) olive-canola oil blend*
- 1/4 cup (60 mL) pure canola oil
- 1/4 cup (60 mL) lemon juice
- 1 tsp (5 mL) salt
- 1 tbsp (15 mL) sumac powder
- 1 1/2 tsp (7.5 mL) garlic powder
- a pinch of black pepper (to taste)
- 1 head cauliflower, quartered, washed, and dried completely using a salad spinner
- Enough canola oil to cover cauliflower quarters in a pot
- 1/4 cup of hummus per serving
- In a small blender or using an immersion blender, blend all ingredients together until emulsified. Alternatively, you could combine all ingredients in a mason jar and shake vigorously until the vinaigrette is thick and incorporates all ingredients.
- Preheat deep fryer to 300ºF. Alternatively, you can use a large pot for frying, but please use something with tall enough sides to fit the cauliflower pieces. You could also cut cauliflower into smaller pieces for easier frying.
- Once oil is preheated, add the washed and thoroughly dried cauliflower to the oil and cook until florets are lightly browned (like in the photo).
- Remove from oil and let drain on paper towel.
- Transfer to a plate and drizzle with sumac vinaigrette.
- Serve with a side of your favourite, creamy hummus!
*You can find a premixed olive and canola oil blend from the grocery store. According to Maro, using pure olive oil and pure canola oil instead of the blend does not work for this recipe. He suggests using an olive-canola blend as it is more stable and tastes better for the purposes of this recipe.
Visit Maro’s restaurant to try this dish out for yourself!
135 Kerr St, Oakville, Ontario