Cauliflower Harra
Roasted Cauliflower, Whipped Feta, Harra Sauce, Fresh Herbs
Chef Victoria Shore of Fleeting at Thompson Savannah | Savannah, GA
Adapted by StarChefs | december 2024
INGREDIENTS
Harra Sauce:
Yield: 5 quarts
Two 10-pound cans tomato paste
9 cups olive oil
9 cups grapeseed oil
360 grams kosher salt
1.35 kilograms white vinegar
180 grams köfte baharat seasoning
64 grams cayenne powder
Roasted Cauliflower:
1 head cauliflower, cut into florets
Kosher salt
Extra virgin olive oil
Juice of ½ lemon
Whipped Feta:
Yield: 3 quarts
750 grams crumbled Bulgarian feta
95 grams olive oil
1 clove garlic, grated
Ground black pepper
1.36 kilograms cream cheese
To Assemble and Serve:
Yield: 4 servings
1 ounce chopped parsley
1 ounce chopped mint
1 ounce chopped cilantro
1 ounce chopped dill
Juice of 1 lemon
Olive oil
Kosher salt
METHOD
For the Harra Sauce:
In a Vitamix Commercial blender, combine all ingredients and 3.06 kilograms water until smooth. Transfer to an airtight container and reserve.
For the Roasted Cauliflower:
Heat oven to 425°F. In a mixing bowl, toss to combine cauliflower, salt, olive oil, and ½ cup Harra Sauce. Transfer to a parchment-lined sheet tray and roast 20 minutes, or until cauliflower is fork-tender. Season with lemon juice. Set aside.
For the Whipped Feta:
In a food processor, pulse to combine feta, olive oil, garlic and black pepper until smooth. Add cream cheese and process additional 1 minute, or until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing bowl, toss to combine herbs, lemon juice, olive oil, and salt. Set aside. Spread 2 tablespoons Whipped Feta on a serving plate. Top with Roasted Cauliflower and dressed herbs.
