Curried Fried Cauliflower Hummus Forever

Is there a meaningful award Alon Shaya didn’t win for Shaya the last couple of years? Hard to think of one. Table 8 made a little list:
Winner: James Beard Foundation Best New Restaurant 2016
Middle Eastern: Best New Orleans Restaurants: Critic’s Picks 2016 – New Orleans Times-Picayune
2016 Restaurants of the Year – Food & Wine
12 Best New Restaurants of 2016 – GQ
10 Hottest Restaurants in New Orleans Spring 2016 – Zagat
Best of Food: Best New Orleans Restaurant 2016 – Gambit
Best of Food: Best Middle Eastern/Mediterranean Restaurant 2016 – Gambit
Winner: James Beard Award Best Chef South 2015
15 New Restaurants to Savor in 2015 – Times-Picayune
Best of Food- New Restaurant 2015 – Gambit
Winner: James Beard Award for Who’s Who in Food and Beverage 2014

I promise, they missed a bunch.

Obviously, lunch there is amazing and wonderful and his curried fried cauliflower hummus is one of my favorite things to eat.

I could eat it straight, with a spoon, no pita needed, curled-up-on-the-couch-spoon-in-hand-Netflix-marathon-style.

It’s that good.

Dining Room at Shaya, New Orleans LA//

Hi, Av!

He ordered a sandwich, so I chose two small things for my lunch: one, this little plate of shipka peppers, stuffed with goat cheese. I didn’t find the peppers to be spicy, though this chart shows that they’re likely to be hotter than a jalapeno. In any case, they were paired perfectly with the cool, creamy goat cheese interior.
Shipka Peppers at Shaya, New Orleans LA//

Here it is: that curried fried cauliflower hummus.
Cauliflower Hummus at Shaya, New Orleans LA//

Cauliflower Hummus at Shaya, New Orleans LA//

Av did the chicken schnitzel sandwich, which he loved too. Just a great lunch all around.
Chicken Schnitzel Sandwich, Shaya, New Orleans LA//

Been meaning to try Alon Shaya’s recipe for whole roasted cauliflower

If you’re familiar with LA’s Sqirl, Jessica Koslow will be coming to Shaya to cook dishes from her new book, Everything I Want To Eat: Sqirl and the New California Cooking on December 2, 7-10p. They’ll also do a mashup for a ‘Shayirl’ short rib and frittata breakfast pita. Event $120 without cookbook, $150 with.

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