Prevent your screen from going dark
Makes 4 servings 1x
Time 30 minutes
Equipment:
Remove the core from the cauliflower and break into florets. Place in a bowl and toss with about a tablespoon of olive oil. Season generously with salt, pepper, and curry powder; toss to combine.
Heat a wide, heavy skillet over medium-high heat with about 2 tablespoons of olive oil. Once the oil is hot, add the chopped red onion and cook for 1 minute. Add the cauliflower and use a spatula to stir and coat in the olive oil. Continue to cook, stirring occasionally, letting the cauliflower brown in spots, until tender, about 10 minutes. Taste, adjust salt and pepper as needed. Turn off the heat.
Place a piece of charcoal in a small metal bowl. Use a blow torch/brulee torch to light the charcoal until it burns white all over.
Make sure you have a lid for the skillet nearby, the next steps go quickly. Using tongs, place the bowl with the charcoal in the center of the pan, pushing the cauliflower towards the edges to make space. Place a tablespoon of ghee over the smoldering charcoal and quickly cover the skillet with a lid. Let smoke for 10 minutes.
Spread 1 cup of labneh on the bottom of a serving platter.
Top with cauliflower, then garnish with herbs and sprinkle with raisins and pomegranate, if using.