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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
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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
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