I love the flavours of the Middle East especially Morocco. It is one the places on my to ‘Go To For Food’ travel list.
I started off with the idea of roasting a whole cauliflower. Then I was wondering what flavours to use, one thing led to another and the end result is this Middle Eastern Feast.
A whole roasted Middle Eastern spiced cauliflower with chargrilled vegetables, Moroccan quinoa, black olives, pistachios and dairy-free crumbled feta.
Cauliflower garnished with hummus.
WHOLE ROASTED CAULIFLOWER WITH CHARGRILLED VEGGIES ON A BED OF MOROCCAN QUINOAPrint Recipe
- 1 whole naked cauliflower
- 4 tablespoons of Middle Eastern spice mix
- 700 gram bottle of plain tomato pasta sauce
- 1 carrot
- 1 eggplant
- 1 zucchini
- 2 small red bell peppers
- 2 small green bell peppers
- 6 large cherry tomatoes
- 1 large field mushroom
- 1 handful of shelled pistachio nuts
- 1 handful of crumbled dairy free feta cheese
- 1 handful of sultanas
- 1 handful of black olives
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 3 tablespoons of hummus
- FOR THE MOROCCAN QUINOA
- 260 grams of quinoa
- 1/2 teaspoon of cumin
- 1/3 teaspoon of paprika
- 1/3 teaspoon of tarragon
- 1/3 teaspoon of turmeric
- 1/3 teaspoon of onion powder
- 1/3 teaspoon of garlic powder
- 1/3 teaspoon of cinnamon
Rinse naked cauliflower with warm water and pat dry.
Mix Middle Eastern spice mix in a bowl with the plain tomato pasta sauce and stir.
Place the cauliflower on a baking tray and coat all over with the sauce mix.
Cook at 180 degrees for 45 minutes, turning over once at the 25 minute mark.
While the cauliflower is cooking place the quinoa, spices and water into a non stick pan on the stove. Bring to the boil then turn down to simmer until most of the moisture has evaporated.
Once simmering prepare the carrot, eggplant, zucchini, bell peppers, tomatoes and mushroom to be grilled by covering them with the cumin and coriander powder.
Grill on a griddle pan until melted with black stripes and are cooked to your personal liking. Obviously the carrot will take longer than the eggplant and zucchini.
When the quinoa has cooked, mixed in the sultanas and olives then spread out on a serving plate.
Place the cauliflower in the centre of the plate then add the chargrilled veggies to the plate.
Top with the pistachio nuts and crumbled dairy-free feta cheese.
Garnish the cauliflower with hummus.