Roasted Cumin Seed, Saffron Cauliflower, Sweet Potatoes & Beans with a Yogurt Feta Dressing
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, IndiaKitchen Confidence Rating Scale:
Budget Rating Scale:
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.
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.
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.
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.
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)!
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
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= 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!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
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= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
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.
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.
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.
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.
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)!
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.
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