Application

Roasted cauliflower in a cider-mustard glaze with chickpeas and yogurt sauce

Roasted cauliflower in a cider-mustard glaze with chickpeas and yogurt sauce

Ingredients for preparation (2 servings)

  • 1 cauliflower
  • 1 can of chickpeas
  • 150 g Greek yogurt
  • 120 ml semi-sweet cider
  • 2 tablespoons olive oil or rapeseed oil
  • 1 tablespoon chopped parsley (or dill)
  • 1 tablespoon Sarepska or Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sweet paprika
  • 1/3 teaspoon cumin
  • 1 garlic clove
  • 20 g pumpkin or sunflower seeds
  • 2 handfuls of arugula or salad mix
  • salt and pepper to taste

Preparation

  1. Preheat the oven to 210°C. Line a baking sheet with parchment paper.
  2. Divide the cauliflower into medium-sized florets. Cut larger pieces in half so that they bake evenly.
  3. Drain the chickpeas, rinse them in a sieve and dry thoroughly with a paper towel. This will help them roast better.
  4. In a bowl, mix the olive oil, sweet paprika, cumin, pressed garlic, salt and pepper.
  5. Add the cauliflower and chickpeas to the marinade. Mix thoroughly so that each piece is coated with the spices.
  6. Spread the cauliflower and chickpeas out on the baking sheet in a single layer. Bake for 20 minutes, until the cauliflower starts to brown.
  7. To make the cider-mustard glaze, mix the cider, mustard, apple cider vinegar and, optionally, honey in a small saucepan. Cook for 6-8 minutes, until the liquid has reduced by approximately half and become more intense.
  8. Remove the baking sheet from the oven. Pour the glaze over the cauliflower and chickpeas, then mix gently.
  9. Return the baking sheet to the oven for 8-10 minutes. The cauliflower should be tender, browned and slightly sticky from the glaze.
  10. In a bowl, mix the yogurt, lemon juice, parsley or dill, salt and pepper. The yogurt sauce should be fresh and slightly tangy.
  11. Toast the pumpkin or sunflower seeds in a dry frying pan.
  12. Taste the cauliflower before serving. If the cider has made it too sweet, drizzle the vegetables with a few drops of lemon juice.

 

Arrange the arugula or salad mix on plates. Top with the roasted cauliflower and chickpeas, add the yogurt sauce and sprinkle with the seeds. The dish can be served as a light dinner or as a larger meal with bulgur or bread. It is best served immediately after roasting, when the cauliflower is browned and the chickpeas are slightly crunchy.