Fried Cauliflower with Chickpeas
SERVES 4 PREP 15 minutes COOK 15 minutes
NUTRITION 2131kJ; 41g fat (8g sat); 13g protein; 19g carbohydrate; 8g fibre a serve COST $3.50 a serve
1 cup low-fat Greek-style
natural yoghurt 2 tablespoons tahini 2 tablespoons lemon juice 1 teaspoon ground cumin 1 clove garlic, crushed
1/2 cup light olive oil 750g cauliflower, cut into
1/2 bunch silverbeet,
2 x 400g cans chickpeas,
Using a food processor, process yoghurt, tahini, juice, cumin and garlic until smooth.
Heat the oil in a large heavy-based frying pan over moderate heat. Fry cauliflower, in batches, for 3 minutes or until tender and golden brown. Transfer to paper towel to drain.
Drain oil from pan. Add silverbeet to pan; cook and stir for 2 minutes or until wilted.
Combine silverbeet, cauliflower and chickpeas in a large serving bowl. Serve with tahini sauce.