The Chef

Restaurants

Meals

Drinks

Restaurants›High Street Place Food Hall›Mediterranean Cauliflower Recipe

Mediterranean Cauliflower Recipe

Name: High Street Place Food Halls Mediterranean Cauliflower Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 0.5 cups quinoa (uncooked); 0.5 cups basmati rice (uncooked); 0.5 cups green or brown lentils (uncooked); 3 cups water or low-sodium vegetable broth; 1 tsp salt; 4 cups cauliflower florets; 1 cup bell peppers (red or mixed), cut into 1-inch pieces; 1 cups canned chickpeas (garbanzo beans), drained and rinsed; 2 tbs extra-virgin olive oil; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp ground black pepper; 0.5 tsp salt; 4 cups mixed leafy greens (baby spinach, arugula, or kale, chopped); 0.25 cups fresh parsley, chopped; 2 tb s green onions, thinly sliced; 0.25 cups plain Greek yogurt or vegan yogurt; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 1 clove garlic clove, minced; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 tsp water (to thin, if needed); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mixed nuts and seeds (slivered almonds, sunflower seeds, pumpkin seeds); 2 tbs sugar or maple syrup; 1 tsp unsalted butter or neutral oil; 0.25 tsp sea salt flakes; 1 tsp lemon zest

Inspired by High Street Place Food Hall

Time50m

Serves3

quinoa, basmati, & lentils, leafy greens, creamy lemon & garlic vinaigrette, garbanzos with roasted peppers, nut & seed brittle

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grain & Legume Base

1/2 cups quinoa (uncooked)

1/2 cups basmati rice (uncooked)

1/2 cups green or brown lentils (uncooked)

3 cups water or low-sodium vegetable broth

1 tsp Celtic sea salt

Roasted Vegetables & Chickpeas

4 cups Cauliflower florets

1 cup bell peppers (red or mixed), cut into 1-inch pieces

1 cups canned chickpeas (garbanzo beans), drained and rinsed

2 tbs extra-virgin olive oil

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp ground black pepper

1/2 tsp Celtic sea salt

Leafy Greens & Fresh Additions

4 cups mixed leafy greens (baby spinach, arugula, or kale, chopped)

1/4 cups Fresh parsley, chopped

2 tb s green onions, thinly sliced

Creamy Lemon & Garlic Vinaigrette

1/4 cups plain Greek yogurt or vegan yogurt

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 clove garlic clove, minced

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tsp water (to thin, if needed)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Nut & Seed Brittle

1/2 cups mixed nuts and seeds (slivered almonds, sunflower seeds, pumpkin seeds)

2 tbs sugar or maple syrup

1 tsp unsalted butter or neutral oil

1/4 tsp sea salt flakes

Finishes & Optional

1 tsp Lemon zest

1/4 cups crumbled feta or dairy-free alternative

1 tsp extra-virgin olive oil (for finishing)

Method

Grain & Legume Base

Rinse and Combine

Rinse quinoa and lentils under cold water until water runs clear. Rinse basmati rice once. Combine quinoa, basmati, and lentils in a medium saucepan.

Add 3 cups water or vegetable broth and 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15–18 minutes until grains and lentils are tender and liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff gently with a fork and keep warm.

Roasted Vegetables & Chickpeas

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

In a large bowl, toss cauliflower florets, bell pepper pieces, and rinsed chickpeas with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp salt until evenly coated.

Spread the mixture in a single layer on the prepared baking sheet. Roast for 22–28 minutes, stirring once halfway through, until cauliflower is golden and tender and chickpeas are slightly crispy at the edges.

If peppers start to blacken too quickly, move them to a cooler part of the pan. Remove from oven and set aside to cool slightly.

Nut & Seed Brittle

While vegetables roast, prepare the brittle. In a small nonstick skillet over medium heat, combine 2 tbs sugar (or 2 tbs maple syrup for a wet brittle) and 1 tsp butter or oil. Let sugar melt and bubble, swirling the pan – do not stir with a utensil.

When sugar is a light amber color (or maple syrup has reduced slightly), add the mixed nuts and seeds and toss quickly to coat. Spread the mixture on a piece of parchment or a silicone mat and sprinkle with 1/4 tsp sea salt. Let cool completely, then break into small shards.

Creamy Lemon & Garlic Vinaigrette

In a small bowl or jar, whisk together 1/4 cup Greek yogurt, 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp Dijon, and 1 tsp honey or maple syrup until smooth.

Season with 1/2 tsp salt and 1/4 tsp black pepper. If the dressing is too thick, add up to 1 tsp water to reach a pourable consistency. Taste and adjust acid, salt, or sweetness as desired.

Leafy Greens & Assembly

In a large bowl, combine 4 cups mixed leafy greens, chopped parsley, and sliced green onions. Toss lightly with 1 tsp olive oil and a pinch of salt to wilt slightly if desired.

Layer base: place a generous scoop of the warm quinoa/basmati/lentil mixture on serving plates or a large platter.

Top with roasted cauliflower, peppers, and chickpeas, distributing evenly.

Drizzle the creamy lemon & garlic vinaigrette over the grains and vegetables (about 2–3 tbs per serving, or to taste).

Sprinkle crumbled feta (if using), lemon zest, and broken pieces of the nut & seed brittle over the top for crunch. Finish with an extra drizzle of olive oil if desired.

Serve warm or at room temperature.