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Gerösteter Blumenkohl auf Couscous mit Kichererbsen, serviert mit Tahini-Dip.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 Servings
Calories 668.3
Author Rafik Halabi

Ingredients

For the baked cauliflower

  • 1 Cauliflower
  • 1 Garlic clove
  • 1 untreated lemon
  • 3 TBSP Lemon juice
  • 2 TSP Cumin
  • 1 1/2 TSP Cardamom
  • 1 1/2 TSP  Cinnamon
  • 1/4 TSP  Allspice
  • 1/4 TSP  Clove
  • 2 TSP  Salt
  • 1/2 coarse pepper
  • 2 TL Harissa
  • 2 TSP Tomato paste
  • 4 TBSP Olive oil

For the tahini yogurt sauce

  • 1/2 clove of garlic (optional)
  • 200 g Yogurt (10%)
  • 4 EL Tahini
  • 100 ml Water
  • 2 TBSP Lemon juice
  • 1 TSP Honey
  • Salt, pepper

For the couscous

  • 250 g Couscous
  • 250 ml Water
  • 265 g cooked chickpeas
  • 1/2 TSP Turmeric
  • 1/2 TL Paprika
  • 1/2 TL Coriander
  • 1/2 TSP Fenugreek
  • 1 TSP  Salt
  • 2 TBSP  Olive oil
  • 2 TBSP  Butter

For garnishing

  • 30 g Cashews
  • 4 Stalk Parsley

Zubereitung

Roasted cauliflower

  • Preheat oven to 200°C top/bottom heat.
  • Wash cauliflower and cut out the stalk.
  • Peel and finely chop or grate the garlic.
  • Wash the lemon well, grate the peel and squeeze the juice.
  • Mix garlic, lemon zest and juice, spices, harissa, tomato paste and oil in a bowl.
  • Rub the cauliflower all over with the spice paste. It's best to wear disposable gloves for this. Also smear some paste into the spaces between the stalks so that the cauliflower is nice and spicy.
  • Place seasoned cauliflower on a baking sheet or in a baking dish and roast in the oven for about 30-45 minutes (depending on size).

Tahini yogurt sauce

  • Peel and finely chop or grate the garlic.
  • Mix yogurt in a bowl with garlic, tahini, water, lemon juice and honey. Season to taste with salt and pepper.

Couscous

  • Bring water to a boil in a saucepan.
  • Stir in couscous, add chickpeas put the lid on the pot, remove pot from heat and let swell for about 5 minutes.
  • Mix in spices, olive oil and butter to loosen the couscous.

Garnish and serve

  • Roughly chop cashews and roast in a pan without fat.
  • Wash and coarsely chop the parsley.
  • Cut cauliflower into slices.
  • To serve, spread couscous on plates, top with cauliflower, drizzle sauce over and serve with toasted cashews and chopped parsley.

Notes

Recipe contains affiliate links.

Nährwerte

Serving: 400g | Calories: 668.3kcal | Carbohydrates: 65.8g | Protein: 18.1g | Fat: 34.6g