Cauliflower Koshary Recipe
roasted cauliflower, wild rice, chickpea, black lentil, potato chile – tomato sauce & dukkah
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Ingredients
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Roasted Cauliflower
Wild Rice & Legumes
Chile-Tomato Sauce
Dukkah
Method
Roasting Cauliflower
- 1
Prepare Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower into florets.
- 2
Season and Roast
In a bowl, toss the cauliflower florets with olive oil, salt, cumin, and coriander until well coated. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden brown and tender.
Cooking Wild Rice & Legumes
- 3
Cook Wild Rice
In a medium saucepan, combine 1 cup of wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 45-50 minutes until tender.
- 4
Prepare Chickpeas and Lentils
If using dried chickpeas, soak them overnight and boil until tender. For black lentils, rinse and cook in a separate pot with water for about 20-25 minutes until soft.
- 5
Cook Potato
Peel and dice the potato. Boil in salted water until tender, about 10-15 minutes.
Making Chile-Tomato Sauce
- 6
- 7
Cook Sauce
In a skillet, heat some olive oil over medium heat. Add the onion and garlic, sauté until translucent. Then add the tomatoes, green chili, cumin powder, and salt. Simmer for 15-20 minutes until thickened.
Making Dukkah
- 8
Toast Ingredients
In a dry skillet, toast the hazelnuts, coriander seeds, cumin seeds, and sesame seeds until fragrant, about 5-7 minutes.
- 9
Grind Dukkah
Allow the mixture to cool slightly, then grind in a food processor or mortar and pestle until coarsely ground. Mix in salt.