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    Home » MAINS » VEGETARIAN

    Roast Berbere Cauliflower and Chickpeas with Ginger and Cucumber Yoghurt

    Published: March 3, 2021 · Updated: June 9, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    A mound of vegetables mildly spiced with East African Berbere and served with the most delicious fresh cucumber and ginger yoghurt won’t leave anything to be desired! With just the right amount of spice to enhance the flavours of the veg, our Roast Berbere Cauliflower, Sweet Potato and Chickpeas are topped with spinach that crisps up in the last minutes of roasting. A wonderful dish full of flavours and textures!

    Take Me To:
    • Ottolenhgi Berbere Vegetables
    • Why We Love Berbere Spiced Cauliflower Recipe?
    • Method
      • Roast the Vegetables
      • Make the Relish
    • Other Vegetarian Meal Ideas
    • Recipe Card

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    Ottolenhgi Berbere Vegetables

    My favourite chef in the world is Yotam Ottolenghi. I’m not sure if it’s because I worked for him for a couple of years and got to taste and see his food being cooked. Even if it plays a part, I couldn’t be indifferent to his food even if I had no personal experiences or memories. I admire Ottolenghi’s use of vegetables, spices and Middle Eastern ingredients in a modern way.

    This Roast Berbere Cauliflower and Chickpea recipe is Ottolenghi’s dish. For me, this dish sums up what his cooking is all about. Lots (plenty) of everyday veg (simple), spiced (flavour) with something extraordinary and served with something even more extraordinary (more flavour). After all, this dish is just roast vegetables with some yoghurt on the side (oversimplifying, of course), but if you make it, you will see that it needs nothing else.

    Why We Love Berbere Spiced Cauliflower Recipe?

    It’s not a side dish, it’s not something that you’d eat out of necessity – it is a full-blown flavour and texture feast! Sweet potatoes will soften, cauliflower will be tender and slightly charred on the edges of the florets, chickpeas will crisp up and spinach will create a crispy leaf blanket. All spiced with the fragrant and warming Berbere spices! If you’d like to make your own Berbere Spice Mix, here’s the link.

    Ingredients for the berbere spiced cauliflower dish.

    Don’t skip the Ginger and Cucumber Yogurt though. It is a perfect sidekick not only to this particular dish but to any spicy vegetable or meat dish. It’s certainly one of the relishes that make most regular appearances on our table!

    Method

    Roast the Vegetables

    Heat the oven to 200°C Fan. Mix all the spices in a bowl. Scrub the sweet potatoes and cut them into 2 cm cubes. Break the cauliflower into 2-3cm florets. Drain and rinse the chickpeas, and leave them to air-dry for a bit. Then, pat them dry to make sure they crisp up in the oven. Wash and thoroughly dry the spinach.

    Put the sweet potatoes and chickpeas in a large bowl and sprinkle with ⅔ of the spice mix. Then add half the garlic, and 3 tablespoon of olive oil and season with salt. Toss to coat and spread out on a large lined baking tray. Roast the sweet potato and chickpeas for 10 minutes

    In the meantime, place cauliflower florets in the bowl. Put the rest of the spice mix and garlic, 2 tablespoon of oil and season with salt. Toss to coat. After sweet potatoes have been roasting for 10 minutes, add the berbere cauliflower to the tray. Stir and roast for 15 – 20 minutes.

    Berbere Sweet potatoes and chickpeas on a baking tray.
    Broccoli added to the berbere chickpeas and sweet potatoes.
    Berbere vegetables covered with a blanket of spinach.

    In the meantime, mix the spinach with a tablespoon of oil and spread it out on top of the vegetables. Return to the oven for another 10 minutes, then leave to cool for about five minutes. Drizzle over the lemon juice.

    Make the Relish

    Whilst your vegetables are roasting, coarsely grate the cucumber. Finely chop the coriander, including stalks. Peel and grate or finely chop the ginger. We use a ginger grating plate – link here.

    Put the grated cucumber in a piece of muslin or a tea towel and squeeze to get rid of as much water as possible. Put the squeezed out cucumber in a bowl together with the ginger and coriander. Stir in the yoghurt and lime juice, and season with salt. Serve with the roast berbere vegetables.

    Serve the Berbere Cauliflower & Chickpeas with lots of cucumber and ginger yoghurt on the side. Any leftovers can be reheated in the other the next day!

    Berbere Cauliflower, chickpeas and sweet potatoes served with cucumber and giger yoghurt on a shite round plate.

    Other Vegetarian Meal Ideas

    We absolutely love this veggie dish: simple, yet delicious! If you like it just as much, we think you’d also like our recipes below:

    • Easy Lentil ‘Meatballs’ and Spaghetti
    • Vegan Tex-Mex Bowl with Sweet Potatoes
    • Caponata with Mozzarella | Sicilian Aubergine Ratatouille

    Recipe Card

    Berbere Cauliflower

    Roast Berbere Cauliflower and Chickpeas with Ginger and Cucumber Yoghurt

    A mound of vegetables mildly spiced with East African Berbere and served with the most delicious fresh cucumber and ginger yoghurt won't leave anything to be desired! With just the right amount of spice to enhance the flavours of the veg, our Roast Berbere Cauliflower, Sweet Potato and Chickpeas are topped with spinach that crisps up in the last minutes of roasting. A wonderful dish full of flavours and textures!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dinner, Lunch, Main Course
    Cuisine East African, Eritrean, Ethiopian
    Servings 4 portions
    Calories 563 kcal

    Ingredients
     
     

    For the Roasted Vegetables:

    • ½ teaspoon ground turmeric
    • ½ teaspoon paprika
    • ¾ teaspoon berbere spice mix
    • ¾ teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • 2 sweet potatoes (approx 500g) cut into 2cm dices
    • 400 g tinned chickpeas drained, rinsed and patted dry
    • 1 cauliflower (approx 700g) broken into 2-3cm florets
    • 3 garlic cloves finely chopped
    • 5 tablespoon olive oil
    • 130 g baby spinach
    • 1 tablespoon lemon juice

    Coconut, Cucumber and Lime Salsa:

    • 300 g cucumber coarsely grated
    • 15 g fresh coriander roughly chopped
    • 20 g ginger peeled and finely chopped
    • 180 g Greek yogurt
    • 1 lime juice only
    • ¼ teaspoon salt

    Instructions
     

    Roast the Vegetables:

    • Heat the oven to 200°C Fan. Mix all the spices in a bowl.
    • Put the sweet potatoes and chickpeas in a large bowl and sprinkle with ⅔ of the spice mix. Then add half the garlic, 3 tablespoon of olive oil and season with salt. Toss to coat and spread out on a large lined baking tray. Roast the sweet potato and chickpeas for 10 minutes
    • In the meantime, place cauliflower florets in the bowl. Put the rest of the spice mix and garlic, 2 tablespoon of oil and season with salt Toss to coat. After sweet potatoes have been roasting for 10 minutes, add the cauliflower to the tray. Stir and roast for 15 – 20 minutes.
    • In the meantime, mix the spinach with a tablespoon of oil and spread out on top of the vegetables. Return to the oven for another 10 minutes, then leave to cool for about five minutes. Drizzle over the lemon juice.

    Make the Yoghurt Relish:

    • Put the grated cucumber in a piece of muslin or a tea towel and squeeze to get rid of as much water as possible. Put the squeezed out cucumber in a bowl, stir in all the other ingrediends. Serve with the roast berbere vegetables.

    Notes

    Ottolenghi’s Roast Berbere Vegetables and Chickpeas Recipe

    Nutrition

    Calories: 563kcalCarbohydrates: 67gProtein: 20gFat: 26gSaturated Fat: 4gTrans Fat: 1gCholesterol: 3mgSodium: 336mgPotassium: 1549mgFiber: 16gSugar: 16gVitamin A: 19455IUVitamin C: 97mgCalcium: 234mgIron: 6mg
    Keyword African Spiced Roast Vegetables, Berbere Cauliflower, Berbere Chickpeas, Berbere Roasted Vegetables, East African Recipes, East African Spiced Vegetables, East African vegetarian Recipe, Eritrean Recipes, Ethiopian Recipes, Ginger & Cucumber Yoghurt, Roast Cauliflower, Roasted Cauliflower, Roasted Cauliflower with Berbere, Spicy Cauliflower, Spicy Roasted Cauliflower
    Tried this recipe?Let us know how it was!
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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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