Skip to content
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Bodega's fried cauliflower, chickpea, and silverbeet salad

Bodega's fried cauliflower, chickpea, and silverbeet salad

Recipe Box: https://the-food-garden.myshopify.com/a/bundles/recipe-box:-bodega's-fried-caulif

 

200 gm dried chickpeas, soaked in cold water overnight and drained
500 ml vegetable oil (2 cups)
1 small (about 800gm) cauliflower, cut into florets, stem discarded
100 ml extra-virgin olive oil
2 tbsp cumin seeds
5 cloves garlic, thinly sliced
400 gm silverbeet leaves, coarsely chopped
1 lemon, juice only

 

Cook chickpeas in boiling salted water for 40 minutes or until tender, then drain and set aside.

Heat vegetable oil in a deep saucepan over medium heat until a thermometer reads180C. Fry cauliflower in batches for 5 minutes or until golden, remove and drain on absorbent paper.

Heat 50ml olive oil in a large frying pan and cook cumin seeds for 2 minutes or until fragrant, then transfer to a bowl. Add remaining olive oil to pan, add garlic and cook for 3 minutes or until golden. Add silverbeet and cook for 5 minutes or until wilted. Add cumin seeds, chickpeas and cauliflower to pan, stir to combine and cook for 5 minutes or until heated through. Add lemon juice, season to taste with sea salt and freshly ground black pepper and serve.

 www.gourmettraveller.com.au

Previous article Broccoli, Fennel & Mozzarella Pizza