No matter how much I try to be organized, I am usually pretty rushed and stressed when preparing to head out of town.
A few weeks ago before we headed out of town for the holidays to visit family, I was determined that preparation for this trip would be different.
We did get the house cleaned, dry cleaning picked up and bags packed, among a myriad of other seemingly inconsequential things.
As usual though we forget a few important things: 1- to stop the mail delivery and 2- to bring my husband’s packed bag from the house to car for the trip!
On a positive note, one of the things on the to do list that I managed to complete was to use up all the perishable produce at home before our trip.
Looking in the fridge a few days before our trip, there were some cooked chickpeas, olives, a tomato and half a red pepper. There was also a whole organic cauliflower. Things were looking promising.
If it wasn’t for the olives, I would have just sautéd everything with some Indian spices (that recipe for another day:) ).
The olives made me think of something more exotic, kind of Moroccan.
So, I decided to roast everything together with some onions, ginger and a bunch of spices that I imagine would be used in Morocco in such a dish (paprika, turmeric, black pepper, cayenne) and of course olive oil.
1 large cauliflower, cut into florets
1 cup olives (I used black)
1/2 red pepper, julienned
1 onion, julienned
1 cup cooked chickpeas
1/2 inch fresh ginger, grated
1 teaspoon ground paprika
1/4 teaspoon ground cayenne pepper (chili powder)
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
2 tablespoons olive oil
Preheat oven to 350°F.
Add all the prepared vegetables to a large baking pan.
Add the spices and olive oil. Mix well.
Bake for about 25 minutes. Check the cauliflower and cook more if needed to your preferred level.
Adjust seasonings and enjoy!