Mujadara with Roasted Cauliflower |
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roast cauliflower
| ½ | cauliflower, with leaves | |||
| 3 | tablespoons | olive oil | ||
| 1 | tablespoons | harissa paste | ||
| 1 | teaspoons | ground cinnamon | ||
| 2 | tablespoons | ground coriander | ||
| ½ | tablespoon | ground turmeric | ||
| ½ | teaspoon | sea salt | ||
| ½ | chillies, more if you prefer spicy, slit down the middle | |||
| 2 | cloves | garlic, halved lengthways |
Remove cauliflower stalk leaves, discard battered and tough outer leaves. Roughly chop.
In a small bowl, mix olive oil with spices, sea salt, and harissa paste.
Turn the cauliflower upside down and pour ¼ of the spice mix into the gaps. Push the garlic and chillies into the gaps, as hard as needed.
Turn the cauliflower over and rub or brush the remaining spice mix all over.
Wrap in foil tightly so the steam is trapped inside while baking. Bake for 30m until a fork can easily enter without resistance.
Coat cauliflower leaves with olive oil, sea salt, and pepper. Bake for 15m.
mint yogurt raita
| 1 | teaspoon | ground cumin | ||
| ⅓ | cup | mint leaves, finely chopped | ||
| 1 | cup | vegan yogurt | ||
| ½ | lemon, juiced | |||
| pinch | sea salt |
In a small bowl, combine all ingredients. Refrigerate for 30m.
mujadara onions
| 1 | tablespoons | vegetable oil | ||
| 1 | large | onions, thinly sliced |
In a deep pan over medium heat, add vegetable oil to sauté onions until lightly golden and soft (20m). Set aside.
mujadara
| 1 | tablespoon | vegetable oil | ||
| 1 | teaspoons | ground cumin | ||
| 1 | tablespoons | ground coriander | ||
| ½ | cup | dried green lentils | ||
| ½ | cup | rice | ||
| ½ | teaspoon | ground turmeric | ||
| 1 | teaspoon | ground allspice | ||
| 1 | teaspoon | ground cinnamon |
In a pot over medium-high heat, add vegetable oil to cook ground coriander and ground cumin until fragrant, stirring often.
Add all remaining ingredients and water to cover rice by 1". Bring to a boil. Turn down heat to low. Simmer until rice and lentils are cooked (25m). Remove from heat.
Let it sit with a tea towel and lid on top. This helps make the rice fluffy.
Middle Eastern herb salad
| ½ | cup | parsley leaves, stalks removed | ||
| ½ | cup | dill leaves, stalks removed | ||
| ½ | cup | mint leaves, stalks removed | ||
| 6 | grape tomatoes, halved | |||
| ⅔ | cup | toasted almonds, roughly chopped | ||
| ½ | lemon, juiced | |||
za'atar | ||||
| splash | olive oil | |||
sea salt, to taste |
In a mixing bowl, combine all ingredients.
Serve this meal family-style in their own separate plates and bowls. In a serving dish, place mujadara and mix in the onions. Serve.