Hi friends,
Thanks to everyone who tried my turkey and lentil soup recipe earlier this month! I wasn’t expecting it to take off (brown stewy dishes don’t always capture everyone’s attention!), but so many of you shared lovely photos of your meals.
Now, let's talk a little bit about this week’s recipes. As winter continues to cast its dreary spell, I find myself yearning for brighter, bolder, and punchier flavors to elevate my dinners.
First up is a delicately poached fish immersed in an aromatic broth enriched with tomato, orange, fennel, and alliums. It comes together quickly enough for a weeknight meal but feels quite special.
Our weekend project is a stunning whole-roasted cauliflower doused with a sweet-and-spicy harissa glaze. Drawing inspiration from Miznon’s famous baby cauliflower, this method is a game-changer for anyone who has yet to experience the magic of roasting cauliflower whole.
Scroll down for the recipes, and let’s get cooking!
Weeknight Dinner: Tomato Poached Fish
Why You'll Love This Recipe
Poaching the fish keeps the structure of the meat intact while developing a soft and tender texture. This method greatly reduces the risk of overcooking the fish.
Garlic, shallots, fennel, chili flakes, and orange zest pair beautifully with a tomato-infused broth and white fish.
Grab the full recipe below. ↓
Weekend Project: Whole-Roasted Harissa Cauliflower
Recipe Inspiration
In 2011, chef Eyal Shani opened the restaurant Miznon in Tel Aviv. After working in fine dining, he sought to introduce a budget-friendly food establishment inspired by the street food scene in Israel infused with his trademark originality.
Now a global sensation, his flock of restaurants extends from New York to Singapore. There are several signature items, but his most famous contribution to the food space is the whole-roasted cauliflower.
At Miznon, baby cauliflowers boil in perfectly salted water, then sizzle and sear in a ripping-hot oven. The interior remains perfectly tender, almost silky, while the exterior is golden brown, with pockets of deeply charred bits.
A drizzle of olive oil and a generous garnish of flaky salt completes the dish before it's served tableside, where guests can pull apart the cauliflower layer by layer.
Inspired by their signature dish, I wanted to test a version with extra depth of flavor. Just before the cauliflower finished roasting, I brushed it with a sweet harissa glaze; served alongside a garlicky yogurt, it was a delightful combination of spicy, tangy, and sweet flavors inspired by Middle Eastern ingredients.
That’s all for this week. Have a great weekend!
-Karishma