CAULIFLOWER WITH DORSA SAUCE (ALGERIAN)
My son did a report on Algeria for school and we were looking up regional recipes on-line. I enjoyed his assignment tremendously!
Provided by Oolala
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the cauliflower in salted water until it is cooked but still crisp. This should take about 7-8 minutes.
- Meanwhile, cook the garlic in oil in a separate pan for a minute or so until it starts to turn golden.
- Add the tomatoes, salt, pepper, paprika and harissa and mix together.
- Turn the heat down and simmer the sauce for 10 minutes.
- Drain the cauliflower and add it to the sauce (reserving some of the water just in case it is needed to thin the sauce), turning it over and allowing it to heat through for 5 minutes or so.
- If the sauce becomes too thick, add a little of the water in which the cauliflower was cooked.
- Serve with boiled rice, sprinkled with a little parsley.
Nutrition Facts : Calories 171.1, Fat 13.8, SaturatedFat 1.9, Sodium 628.3, Carbohydrate 11.1, Fiber 4.7, Sugar 5, Protein 3.6
ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE
Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa
Provided by Rosie Birkett
Categories Dinner, Main course, Vegetable
Time 1h20m
Number Of Ingredients 22
Steps:
- Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
- Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
- Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
- Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.
Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
ZAHRA MEKHLA - ROASTED CAULIFLOWER (MIDDLE EASTERN)
This is a simple & delicious way to eat cauliflower. It is great as a vegetarian light meal or as a side dish, it's also great during Ramadan.
Provided by Um Safia
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds.
- Cook in oven for 25 minutes, or until browned and fork tender.
- In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za'atar) and set aside.
- Toss cauliflower in sauce and serve immediately.
Nutrition Facts : Calories 489.4, Fat 38.4, SaturatedFat 5.4, Sodium 107.9, Carbohydrate 30.3, Fiber 10.9, Sugar 5.4, Protein 15.2
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