— a culinary journal —

Roasted Cauliflower with Chickpeas, Olives and Red Pepper

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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.

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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.

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Ingredients

Vegetables-

1 large cauliflower, cut into florets

1 cup olives (I used black)

1 tomato

1/2 red pepper, julienned

1 onion, julienned

1 cup cooked chickpeas

Spices-

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

Method

Preheat oven to 350°F.

Add all the prepared vegetables to a large baking pan.

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Add the spices and olive oil. Mix well.

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Bake for about 25 minutes. Check the cauliflower and cook more if needed to your preferred level.

Adjust seasonings and enjoy!

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2 Responses to “Roasted Cauliflower with Chickpeas, Olives and Red Pepper”

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