Harissa-Roasted Cauliflower Over Herby Tahini, Vegan Jerusalem Kugel, and Chopped Israeli Salad

S7 E06 | Noga Erez + Ori Rousso | Noga Erez + Ori Rousso on Israel and Drunk Alter Egos | Something's Burning

Israeli musicians Noga Erez and Ori Rousso join Bert in the kitchen for a fully plant-based Israeli feast: charred harissa-roasted cauliflower swooshed over herby tahini, a sweet-and-peppery vegan Jerusalem kugel, and a bright chopped Israeli salad — all while talking Israel, music, and their drunk alter egos.

Harissa-Roasted Cauliflower

Ingredients

  • 2 large heads cauliflower
  • 5 tbsp olive oil
  • 3 tbsp harissa paste
  • 1½ tbsp lemon juice
  • 1½ tbsp date syrup or maple syrup
  • 3 garlic cloves, grated
  • 1½ tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp kosher salt
  • Black pepper
  • For garnish: ¾ cup cooked or canned chickpeas, dried well
  • 3 tbsp pine nuts
  • ⅓ cup pomegranate seeds
  • ½ cup chopped parsley
  • ¼ cup chopped mint
  • ¼ cup chopped dill
  • Zest of 1 lemon
  • Olive oil drizzle

Steps

  1. Heat oven to 425°F.
  2. Cut the cauliflower into thick slabs or large florets.
  3. Mix olive oil, harissa, lemon juice, date syrup, garlic, smoked paprika, cumin, salt, and pepper; rub all over the cauliflower.
  4. Spread on a sheet pan, then add chickpeas to the pan with a little olive oil and salt.
  5. Roast for 25-35 minutes, flipping once, until the cauliflower is deeply browned and charred in spots.
  6. Toast pine nuts in a dry pan for 2-3 minutes until golden.

Herby Tahini Sauce

Ingredients

  • ¾ cup tahini
  • ⅓ cup lemon juice
  • 1-2 small garlic cloves, grated
  • ¾ tsp kosher salt
  • ⅓ to ½ cup cold water, plus more as needed
  • 3 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 2 tbsp chopped dill

Steps

  1. Whisk tahini, lemon juice, garlic, and salt (it will seize up at first).
  2. Slowly whisk in cold water until creamy and spoonable, then stir in the herbs.

Vegan Jerusalem Kugel

Ingredients

  • 16 oz thin egg-free noodles or spaghetti
  • ½ cup neutral oil or olive oil
  • ½ cup sugar
  • 1½ tbsp date syrup or maple syrup
  • 2 tsp black pepper
  • 2 tsp kosher salt
  • ¾ tsp cinnamon, optional
  • ½ tsp allspice, optional
  • 3 tbsp ground flaxseed mixed with 9 tbsp water
  • ¾ cup aquafaba
  • 1½ tbsp cornstarch

Steps

  1. Heat oven to 375°F.
  2. Cook noodles until just al dente; drain and set aside.
  3. Mix flaxseed with water and let it sit for 10 minutes, until gelled.
  4. In a saucepan, heat the oil and sugar over medium heat.
  5. Stir carefully until the sugar melts into a dark amber caramel, 5-8 minutes.
  6. Immediately toss the hot caramel oil with the noodles.
  7. Add date syrup, black pepper, salt, cinnamon, allspice, flax mixture, aquafaba, and cornstarch; mix well.
  8. Pack into a greased baking dish; bake for 45-60 minutes, until browned with crispy edges.
  9. Let it rest 15 minutes before slicing or scooping.

Chopped Israeli Salad

Ingredients

  • 4 Persian cucumbers, small dice
  • 4 ripe tomatoes, small dice
  • ½ red onion or 2 shallots, finely diced
  • ¼ cup parsley, chopped
  • 2 tbsp mint, chopped
  • 2 tbsp dill, chopped
  • Juice of 1½ to 2 lemons
  • 3 tbsp olive oil
  • ¾ tsp kosher salt
  • Black pepper
  • Optional: sumac, preserved lemon, or extra pomegranate seeds

Steps

  1. Dice everything small and evenly.
  2. Toss cucumbers, tomatoes, onion, herbs, lemon juice, olive oil, salt, and pepper.
  3. Let it sit for 10 minutes before serving. Taste and add more lemon or salt if needed.

To Plate

Steps

  1. Big swoosh of herby tahini.
  2. Cauliflower on top, slightly off-center.
  3. Kugel nest on one side.
  4. Israeli salad on the other side.
  5. Scatter chickpeas, pine nuts, pomegranate, herbs, lemon zest, and olive oil over the whole plate.

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