Mimi Kitani is the fast-talking founder of Mimi’s Hummus, a prominent favorite on Ditmas Park’s restaurant row, since it opened on Cortelyou Road in 2009.
The concept at the small and sunny Michelin Guide-recommended spot is simple: fresh, seasonal, flavorful Middle Eastern cuisine that isn’t fussy or contrived. Kitani has no formal culinary training, but she earned her cooking chops growing up with her food-loving Israeli, Moroccan, and Iraqi family—and then honed them later at nearby hotspot The Farm on Adderley.
“I learned to cook at home with my family,” Kitani says. “I cook the same way now. Nice, convenient, homey, and simple.”
Her Cauliflower Salad, a favorite at Mimi’s Hummus, is no exception. It’s super easy to make at home but doesn’t lack wow-factor. Whip it up in your own kitchen on nights when you can’t make it to Brooklyn. —Jamie McKillop
Mimi’s Hummus’ Cauliflower Salad
1 medium size cauliflower
1/2 cup tahini dressing (see below)
5 Tbsp lemon juice
1 minced garlic clove
1/2 cup chopped parsley
1 tsp kosher salt
1 cup tahini
2 crushed garlic cloves
2 Tbsp lemon juice
1 pinch salt
1/2 cup ice cold water
Preheat oven to 350 degrees. Cut cauliflower into small florets. Mix the cauliflower with some salt and olive oil and roast for 30 to 35 minutes.
While the cauliflower is roasting, mix all of the tahini dressing ingredients except water; gradually add water until it becomes smooth and silky.
In a mixing bowl, combine 1/2 cup tahini dressing (refrigerate the rest to use as a spread) with the lemon juice, chopped garlic, parsley, and salt, and mix together. Add the cauliflower and mix with your hands until evenly mixed.
For more information, visit www.mimishummus.com