Roasted Cumin Seed, Saffron Cauliflower, Sweet Potatoes & Beans with a Yogurt Feta Dressing

By Jackie DeKnock  ,   

October 30, 2015

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Ingredients

Cauliflower & Sweet Potatoes.

4 tablespoons extra-virgin olive oil

1 large head cauliflower

1 ½ pounds sweet potatoes

2 teaspoons whole cumin seeds

1 teaspoon saffron

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Green Beans

1 1/2 pounds green beans

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Roasted Chickpeas

1 can of chickpeas, rinsed and drained

1 tablespoon extra-virgin olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

Dressing

3/4 cup organic Greek yogurt

¼ cup organic Greek feta cheese

Garnish

Mint leaves, thinly sliced

Pomegranate seeds (substitute dried cranberries or dried cherries)

Method

Roast Cauliflower & Sweet Potatoes

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Cut cauliflower into bite-sized florets. Peel and chop sweet potatoes into bite-sized pieces and place both into a bowl. Toss with olive oil, cumin seeds, saffron, salt and pepper and spread out on baking sheet. Roast for 20 to 30 minutes 20 Minutes, until cauliflower and sweet potatoes are tender and its edges are slightly roasted.

Roast Green Beans

Trim the ends of the green beans and add to a large bowl. Toss with 2 tablespoons extra-virgin olive oil, sea salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes 12 Minutes.

Roasted Chickpeas

Place the chickpeas in a bowl add olive oil, salt and pepper, toss the chickpeas until they are well-coated, place them in a single layer on your baking sheet. Roast the chickpeas in the oven for 15-20 minutes 15 Minutes or until the chickpeas have reached the texture you desire. They should be slightly brown and crispy.

Dressing

Place yogurt in a small bowl. Crumble Feta cheese with your fingers (I know of course your hands are clean) and add to yogurt. Mix well and blend until smooth.

Garnish

Chiffonade Fresh Mint: Roll up mint leaves and thinly slice. Sounds simple, it is! Simply stack mint leaves one atop of the other, largest on the bottom and so on. Then roll the mint as you would a cigar lengthwise (if you’ve ever rolled a cigar that is, I haven't)! And then thinly slice crosswise so that you have nice thin ribbons of mint et voila. That’s all there is to it!

Prepare pomegranate seeds for garnishing. The best way to get your hands on the seeds of this elusive fruit is underwater. Simply place the entire piece of fruit in a large bowl of water and de-seed. You'll find less clean-up and less opportunity for staining of your hands (and sometimes your clothes)!

Assembly

Place cauliflower, sweet potatoes, green beans and chickpeas into a large bowl and gently mix well with two serving utensils. Drizzle dressing onto roasted vegetables, then sprinkle with mint and pomegranate seeds. What a beautiful looking dish - eat immediately and enjoy.

Gourmet Safari Rating Scales

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
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