There is a restaurant in Vancouver called Nuba that serves delicious Lebanese food including something called "Najib's Special". It's a cauliflower dish and it's simple: crispy cauliflower with lemon and sea salt. I'll be honest, I've never actually eaten it. I usually get the Mjadra because I can't get past the deliciousness of lentils, avocado and caramelized onions. However, I've always meant to try Najib's Special having been recommended it by many folks whose tastebuds I trust.
Last week I bought a small organic cauliflower and a lemon with the intention of creating something similar to what I had heard about this dish. I did some searching online for roasted cauliflower recipes and gleaned what I could. I didn't find any one in particular and I didn't note which ones I was inspired by, but I will say they were all very similar and led me to develop my own list of preferred ingredients based on what I read here and there.
I took photos, but they're still on my camera. However, it's not the most spectacular looking dish so you aren't missing out on too much! It's the taste that counts and what this dish lacks in looks it makes up for with bold, yet simple flavours. On its own and served with a grain of your choice it makes a light, but filling meal. It would also make a great side dish. Here's my recipe and instructions if you want to give it a try. And you should.
Roasted Cauliflower and Potatoes
One head cauliflower, broken into bite-sized pieces
Three potatoes, peeled and chopped into bite-sized pieces
4-6 cloves garlic, chopped
1 lemon, cut into quarters
olive oil
salt and pepper
Combine cauliflower, potato and garlic in a large bowl. Drizzle olive oil over top. Squeeze three quarters of the lemon over top. Sprinkle with salt and pepper to taste. Toss all ingredients together in bowl.
Pour mixture into a roasting pan. Bake at about 200 C (about 400 F) for about 20-25 minutes, stirring every ten minute or so. After 20 minutes take a peek. Cauliflower and potatoes should be golden brown and soft when they're ready.
Remove from oven and squeeze the remaining lemon over top. Stir to coat.
Serve with barley (or rice or quinoa, etc) and sprinkle with feta cheese (if you'd like).
Enjoy!
Tuesday, March 2
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4 comments:
I made this dish (almost exactly like your version) a few weeks ago and decided that Cauliflower might be my new favorite. xoxo
Good to hear, LG! It's certainly delicious---I kind of forget about it as far as vegetables go, but this recipe has renewed my interest. So much so that I bought another cauliflower last night!
My 2 cents... try with just cauliflower, olive oil, and S&P (lemon to your tastes if you like, after cooking). Make at LEAST a whole head, and try and cut the pieces to there is at least one flat side on each. Then after you toss them in O&S&P, lay them out, flat side down, on the baking tray and let them go to town in the oven.
Move around or flip a bit while they're cooking if they look like parts are getting more cooked than others, but let them get nice & browned.
We eat it with fatty plain yogourt and/or lemon. Seriously, the simplest, yummiest!
And I totally get you with the beans. After spending 6 months in Asia, the first thing I did when I got home was get groceries, based on the GIANT food list I had been keeping in my travel journals. :)
Thanks for the birthday wishes!
Thanks Jesse! I will try it with just olive oil and S&P. And yogurt. Good one!
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