Our Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that's a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there was not a morsel leftover. From the crispy cauliflower to the sweet-tart topping, this one had us muttering "wow" with every bite. 
Ingredients for the Caper Walnut Topping:
tThis ½ cup roasted walnuts
¼ cup All Natural Avocado Oil, plus more to taste
2 Tbl drained capers, patted dry
¼ tsp crushed red pepper flakes
1 Tbl dried currants
1/3 cup parsley, chopped
1 Tbl White Balsamic Vinegar
Zest of 1 lemon
Salt to taste
Directions for the Caper Walnut Topping:
Preheat oven to 425°F degrees. Heat the All Natural Avocado Oil and capers in a small saucepan over medium heat, swirling often, until caper burst and are golden brown and crispy, about 5 minutes. Add the crushed red pepper flakes, currants, walnuts, parsley, White Balsamic Vinegar and lemon zest. Season to taste with salt.
Ingredients for cauliflower:
1 head of cauliflower
4 Tbl Harissa Extra Virgin Olive Oil
1 Tbl Zhug Blend
Salt
Directions for the Cauliflower:
Preheat oven to 400°F. Cut the cauliflower into florets. Arrange on a sheet pan and drizzle with Harissa Extra Virgin Olive Oil. Season with Zhug and sprinkle with salt.
Roast the cauliflower for 20-25 mins or until tender and turning brown and crispy on the edges, removing halfway during cooking time and rearranging on the pan. After roasting, set aside until ready to assemble the dish.
Ingredients for Yogurt Sauce:
1 cup Greek yogurt
1 Tbl fresh lemon juice
½ tsp salt
Directions for Yogurt Sauce:
Stir together yogurt, lemon juice and salt and stir.
To assemble the Cauliflower:
Spread yogurt sauce on a large platter. Top with cauliflower and spoon over walnut-caper topping. Garnish with parsley or cilantro. Serve family style with lots of warm naan.