Dinner

MIDDLE EASTERN FEAST – WHOLE ROASTED CAULIFLOWER AND MORE

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 QUINOA

Print Recipe
Serves: 4-6 Cooking Time: 45M

Ingredients

  • 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

Instructions

1

Rinse naked cauliflower with warm water and pat dry.

2

Mix Middle Eastern spice mix in a bowl with the plain tomato pasta sauce and stir.

3

Place the cauliflower on a baking tray and coat all over with the sauce mix.

4

Cook at 180 degrees for 45 minutes, turning over once at the 25 minute mark.

5

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.

6

Once simmering prepare the carrot, eggplant, zucchini, bell peppers, tomatoes and mushroom to be grilled by covering them with the cumin and coriander powder.

7

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. 

8

When the quinoa has cooked, mixed in the sultanas and olives then spread out on a serving plate.

9

Place the cauliflower in the centre of the plate then add the chargrilled veggies to the plate.

10

Top with the pistachio nuts and crumbled dairy-free feta cheese.

11

Garnish the cauliflower with hummus.

 

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