Cauliflower and Potatoes with Yogurt Sauce, Hummus Sauce, Curd Chilies, Fried Chickpeas, and Sumac is a wonderful “component” dish that is prepared in advance and assembled at the last minute. Both cauliflower and potatoes blend well with many spices, herbs, nuts, and seeds. Rich-tasting and creamy, the yogurt sauce and hummus sauce have mulitple uses for many dishes. So when you have leftover cooked cauliflower or potatoes, make this dish. No one would guess you used up leftovers. This is the type of dish good for family gatherings and parties. Place a long platter on the table and everyone tucks in while enjoying different flavor combinations. Serve slightly chilled as an appetizer, a salad, or a main dish. This recipe is filled with creative ideas and options, use any that appeal.

4 servings. Cooking time is several seconds for the chilies and chickpeas, and up to 12 minutes for the cauliflower and potatoes.

12 small potatoes (white, red, purple, yellow)
6 ounces (170 g) cauliflower florets (1 1/2 cups or 355 ml volume)

Yogurt Sauce:
1/3 cup plain thick Greek-style yogurt (2.6 ounces or 79 ml) (full-fat, 2%, or 0% fat)
3 tablespoons (44 ml) milk, cream, or water to thin sauce or as needed
Grated garlic to taste
Grated fresh lemon zest to taste                            

Hummus Sauce:
1/3 cup plain thick Greek-style yogurt (2.6 ounces or 79 ml) (full-fat, 2%, or 0% fat)
1/4 cup thick chickpea hummus (2 ounces or 59 ml)
3 tablespoons (44 ml) fresh lemon juice
Grated garlic, optional
Toasted sesame oil, optional
Salt to taste
Ground coriander to taste
Ground cumin to taste
Ground red cayenne pepper to taste

Curd Chilies: optional
Dried curd chilies (Dahi Mirchi)
Water for soaking, then drain, pat dry and fry
Sunflower, safflower, or grapeseed oil for frying
Coarse or kosher salt or salt flakes to taste

Fried Chickpeas: optional
Boiled chickpeas
Sunflower, safflower, or grapeseed oil
Coarse or kosher salt to taste
Ground cumin to taste, optional

Garnish: Choose one to three to emphasize individual flavors
Ground sumac
Chia seeds
Sesame seeds
Kalonji seeds
Salt to taste
Aleppo pepper
Urfa Biber (Isot Biber)
 

Cauliflower and Potatoes: Separate the cauliflower florets into medium bite-size pieces. Either peel the potatoes or leave-on skin. Cut into small pieces. Boil in lightly salted water or steam until al dente. Remove, cool. For convenience, refrigerate for 1 to 2 days before serving.

Yogurt Sauce: Put yogurt in a bowl and stir with a spoon or spatula to smooth out. Add liquid as needed and stir it into the yogurt making a pourable sauce. Add grated garlic and lemon zest to taste. Remember both flavors bloom when the yogurt sauce is made a few hours or one or two days in advance, so a little goes a long way. Season to taste. Cover and refrigerate. Just before serving, stir the sauce, taste, and adjust seasonings as needed.

Hummus Sauce: Put yogurt in a bowl and stir with a spoon or spatula to smooth out. Add the hummus and stir it into the yogurt making a thick, spoonable sauce. Adjust the amount of yogurt to hummus as you wish. Add the fresh lemon juice and the grated garlic if using. Season to taste with the sesame oil, ground coriander, cumin, cayenne, and salt. Remember the seasonings bloom when the hummus sauce is made a few hours or one or two days in advance, so a little goes a long way. Cover and refrigerate. Just before serving, stir the sauce, taste, and adjust seasonings as needed.

Curd Chilies: Soak these dried chilies in cool water for about 1 hour. Drain well, pat dry.
Heat the oil in a pot to 375 F/190 C/Gas Mark 5. Carefully slide the chilies into the hot oil and stand back in case some drops of water remain. Fry for several seconds up to 1 minute, until the chilies turn golden to dark-golden brown. With a slotted spoon, remove the fried chilies, drain on absorbent paper. Sprinkle with some nice, crunchy coarse salt or salt flakes.

Fried Chickpeas: These are so good and really add a special touch visually as well as taste.
Use canned cooked chickpeas, drain in a colander, rinse well under cool water, drain well. Transfer to absorbent towels and dry well.

Heat the oil in a pot to 375 F/190 C/Gas Mark 5. Carefully slide the chickpeas into the hot oil and fry for several seconds, up to 30 seconds or so, until they turn a beautiful brown on their surface. Immediately remove with a slotted spoon because chickpeas easily burn. Place on absorbent towels to remove excess oil and cool. Season to taste with salt, ground cumin, or whatever pleases you.    

Assemble: Select a large serving platter or tray. Arrange the cooked cauliflower and potatoes on it. Spoon some yogurt sauce over them but do not completely cover or smother them. Repeat with the hummus, mostly on top of the yogurt sauce.

Tuck the fried curd chilies around the vegetables. Sprinkle the fried chickpeas over.
Garnish with salt, pepper, sumac, other ground spices, seeds, herbs, whatever catches your fancy.
Serve slightly chilled to room temperature.