Ingredients
Berbere Cauliflower
- 1 head cauliflower — cut into florets
- 3 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon Berbere
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instruction
Berbere Cauliflower
- preheat oven to 425°F.
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In a large bowl, place the cauliflower florets, and toss with olive oil until everything is evenly coated.
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Place the cauliflower florets on a parchment-lined baking sheet.
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Roast for about 20-25 minutes or until the cauliflower is tender and golden brown. Enjoy!
Chickpea masala puree
Ingredients
- 1 can chickpeas
- 1 teaspoon kosher salt
- 4 teaspoon of pilau masala
- 2 cloves garlic minced
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested and juiced
To refresh your dish you can add crushed cucumber with cilantro
- 3/8 cup unsweetened coconut milk
- 2 teaspoons of sugar
- 1/4 cup cream
- 2 tablespoons fresh chopped cilantro
- 1 large cucumber, sliced into ½”-thick rounds
mix everything together
Instructions
Put cooked chickpeas into a food processor. Add the olive oil, lemon juice and zest, whole garlic, and salt and pilau masala, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed.
buy our spices Pilau and berbere spice online
- 1 can chickpeas