featured recipe
Berbere Spiced Cauliflower & Chickpeas with Ginger Yogurt
DATE: October 10, 2023
- 45 mins.
- Serves: 4
Featured product
Berbere Ann
Ethiopian Spice Blend
Berbere Ann Refill
Ethiopian Spice Blend
For the Roasted Cauliflower and Chickpeas
- 1 large Head cauliflower, chopped and broken down in florets (2 inch pieces)-include the green parts
- 1 15 oz can of chickpeas, drained, rinsed and pat dried with a kitchen cloth
Marinade for the Cauliflower and Chickpeas
- 2 tbsp tomato paste
- 1/4 cup olive oil
- 2 tbsp Berbere Ann Ethiopian Spice Blend
- ½ tsp sea salt
- ¼ tsp black pepper
For the Ginger Yogurt Sauce
- 1 cup, plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh ginger, grated (more if you like)
- 2 tbsp fresh dill, chopped + more for garnish
- 2 tbsp fresh mint, chopped
- 1 tsp sea salt
- ¼ tsp black pepper
Dressing
- 2 tbsp olive oil
- 1 tbsp honey or hot honey
- 2 tbsp hot water
Extras
- Pickled red onion for the garnish-see recipe here
- Pomegranate seeds add a nice touch too!
Directions
- Preheat oven to 415˚F
- Make the Ginger Yogurt Sauce: combine all the ingredients for the sauces, stir well and refrigerate until the cauliflower is ready.
- Make the marinade for the cauliflower and chickpeas: Combine all the ingredients for the marinade in a large bowl, whisk together, add a tbsp of water if too thick.
- Add the chopped cauliflower to the same bowl and coat each piece with the marinade. Spread out on a 13x9 baking sheet, making room for the chickpeas on one end.
- In the same bowl, add the chickpeas and stir with the dregs of the marinade in the bowl. Add to the baking sheet next to the cauliflower in an even layer.
- Bake in the oven for 30-40 minutes, turning half way until the cauliflower is tender and the chickpeas have some crisp.
- In the same bowl used for the marinade, add the dressing ingredients and a pinch of sea salt and whisk.
- To serve, add the yogurt to the bowl and swirl around. Top with the roasted cauliflower; sprinkle the roast chickpeas. Spoon a tbsp of the dressing over the top. Garnish with pickled onions, fresh dill and pomegranate seeds.
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Be sure to use sushi grade quality tuna for the best results. The Jalapeño cilantro sauce is a must, so don't skip it.
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