Fried Cau­li­flower with Chick­peas

Recipes+ - - Contents -

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

small flo­rets

1/2 bunch sil­ver­beet,

leaves shred­ded

2 x 400g cans chick­peas,

rinsed, drained


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.

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