GREENS WITH ROASTED CAULIFLOWER, RICOTTA AND MINT
1 medium cauliflower – cut into florets and washed 1 cup rainbow chard or kale or spinach 11/ tsp baharat powder - is a 2 combination of 7 spices including paprika, pepper, cumin, cinnamon, cloves, cardamom and nutmeg 250 gm sweet potatoes – peeled and cut into cubes 1 medium sized red onion – finely chopped 1 cup corn niblets 2 pods garlic – chopped finely 1 cup olive oil salt to taste
You can replace the rainbow chard with kale or we have used spinach.
Sprinkle salt and 2 tbsps of olive oil and 1 tsp of spice into the cauliflower florets and place in an oven and bake in a pre heated oven at 160 degree C for the cauliflower to roast till it is golden brown and crispy.
In a pan, add the remaining oil and the onions and garlic and fry till the onion is translucent. Then add the sweet potatoes and stir fry so that the potatoes are slightly tender. Mix in the corn. Lower the heat and cover with a lid for the corn to become soft. Now mix in the spinach and wait for the spinach leaves to wilt. Once the potatoes are tender, add the mint and stir fry for one minute.
Put off the heat. Divide the veggies into bowls. Top with the roasted cauliflower and the ricotta and mint and serve at once.
Greens with roasted cauliflower, ricotta and mint
Arepas from Venuzuela Somalia coconut curried corn