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You are here: Home / Cuisine / Middle Eastern / Baked Cauliflower with Chickpeas

Baked Cauliflower with Chickpeas

August 4, 2018 by admin Leave a Comment

Here’s my second baked cauliflower. I used the same spice mix as last time.

2 tsp turmeric,
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp sea salt
1/4 cup olive oil (add a bit more if needed)

Double the above quantity if needed.

This was a huge cauliflower so I only baked half of it. I learned to use a smaller cauliflower next time, as the core won’t bake quickly enough. Cut a deep X into the core to help it cook through.

Bake at 180C and check at 20 mins and then every 5 mins after until it is done.

Baked wedge of pumpkin (about 20 mins at 180C).

Broad bean puree
Take broad beads from pod. Cok in boloing water for 60-90 seconds. Allow to cool, then peel broad beans. I ended up with about a cup.
Roast half a head of garlic in the over at 160C for about 30 mins. Add garlic.
1 finely chopped eschallot or 2 spring onions.
Zest of 1/2 lemon
A handful of parsley leaves
Black pepper
Sea Salt
Olive oil

Blitz all of this into a chunky puree.

Chickpea Stew
Dice 1/2 brown onion finely and saute with a 4-5cm fresh sliced ginger and 1 clove garlic.
Add 1 400g can diced tomatoes, 1/2 cup water and some chicken stock concenrate (I used one of those pods of gel stuff)
Add 1/2 red capsicum, chopped.
Add 8 semi-dried figs, chopped in half.
Add a handful of chopped coriander leaves and 1 long red mild chilli, sliced thinly.
Simmer for 20 mins.
Add 1 can of cooked chickpeas, rinsed.
Simmer for 20-30 mins until thickened.

Serve with coriander leaves and harissa.

Spinach Yoghurt
Chop a handful of cooked spinach.
Blitz with 1 cup of yoghurt.
Season with salt and papper.

Filed Under: Middle Eastern, Vegetarian

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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