I think this is one of my favorite dishes this summer! Although I don’t particularly like cauliflower, the combination of its slightly roasted flavor, the fruity sweet and spicy flavor of the curry and tomato paste, the soft saltiness of feta cheese and the freshness of lemon, make this dish such a delight on hot summer days. The recipe is from here and I first saw it here as part of the veggie-day initiative.
- 1 head cauliflower, separated into bite-sized florets
- olive oil
- 1 teaspoon cumin seeds
- 2 cups boiled and drained chickpeas (*)
- 1 onion
- 1 teaspoon curry past (**)
- 2 tablespoons tomato sauce (**)
- juice of 1 lemon
- 150g feta cheese (goat and/or sheep)
- hand full of parsley and/or cilantro
- Preheat the oven to 180 degrees.
- Mix the cauliflower with olive oil, salt and cumin seeds so that the cauliflower is well coated and spread it on a baking sheet. Roast for 20 minutes, or until the cauliflower is tender, but still a bit crunchy, and golden brown. Add the chickpeas and roast an additional 10 minutes.
- Meanwhile heat some olive oil in a pan. Add the onion and a pinch of salt. Cover the pan and cook over medium heat until the onions are soft. Stir in the curry paste and tomato sauce and add 1-2 tablespoons of water.
- Combine the cauliflower with the onion mix in a bowl. Add lemon juice, feta and chopped greens and mix well.
(*) This is probably equivalent to a can of chickpeas. However, it is so easy to cook them yourself and they taste so much better. Soak dried chickpeas over night in water (I usually soak them for close to 24 hours, changing the water halfway through). Then rinse and boil in plenty of fresh water for ca. 45 mins or until tender (in a pressure cooker it takes only 15-20 min). I usually cook more chickpeas than I need for this recipe. The leftover chickpeas I turn into hummus, recipe will follow.
(**) The original recipe calls for Harissa paste, which I could not get. Therefore I am using a mild Indian red curry paste and add some tomato sauce.