I made this recipe with mostly leftovers from my Winter Bowl dish. I happened to have two heads of cauliflower in my fridge at the time. Fried cauliflower from middle eastern restaurants is one of my favourite foods to eat but of course I don’t have a fryer and nor do I want one. Instead, I bought an air fryer! Fries any kind of food with only one tablespoon of oil. But of course you don’t need to have an air fryer to make this dish. You can bake your cauliflower florets all in the oven and it will be just as good!! I also love layering my ingredients. Add ingredients on top of ingredients depending on the size, colour and texture. Start with larger, in this case cauliflower on the bottom and work your way up and leaving the crunchy bits and colour, chilli and coriander on top. You’ll look like a pro! This is a great side dish or just eat it on its own because its that good, you won’t want to eat anything else. Haha!!
2 small heads of cauliflower cut into florets. The baked cauliflower will shrink down 50% when cooked.
1/3 cup of chopped coriander or parsley if you don’t like coriander.
1/4 cup of olive oil
1 chopped Thai red chili — omit if you don’t like it spicy.
4 tablespoons pine nuts
1/2 cup mixed brown and wild rice
1/2 cup green lentils–any kind, green, orange, black..whatever you like. You can also used canned to save time.
1/2 bunch kale–any kind
Tahini Dressing Ingredients
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water.
1/4 cup plus 1 tablespoon fresh lemon juice.
2 garlic cloves, chopped.
3/4 teaspoon salt or to taste.
Place all items in either a food processor or a blender.
Peheat oven 350 degrees.
Place rice mix in a pot, add 1 1/4 of water and boil until it is cooked. About 30 mins.
Cook up the lentils if you are using dried lentils and set aside. If using canned, rinse well and set aside.
Chop cauliflower into small florets and place on baking sheet. Drizzle olive oil over the cauliflower. Toss it so you get the oil onto most/all of the cauliflower. Put on medium rack and set timer for 35-40 mins and tossing it occasionally until golden brown.
Heat up a small pan and add pine nuts. Toss until they are golden brown on both side. Approximately 2-3 minutes. Place in a bowl and set aside.
Chop up the chili finely if you like it spicy.
Heat up a pot of boiling hot water. De-stem the kale and chop coarsely. Once the water is boiling, add the kale. Put timer for 1.5 mins. Make sure it doesn’t get mushy. Strain in a colander and get out the excess water by using a spoon/fork and press down while still in the colander.
Time to layer all your delicious flavours.
Start with cauliflower, add steamed kale, rice, lentils, pine nuts, coriander and chill. Drizzle your tahini on top!!
If you have any questions about the recipe, be sure to reach out to me: firstname.lastname@example.org