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Lebanese roast cauliflower and sweet potato casserole
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Prep Time:
40 minutes
Cook Time:
85 minutes
Total Time:
125 minutes
Middle Eastern casserole with spiced vegetables and crispy Lebanese bread spirals. Perfect make-ahead dish.
Ingredients:
  • 1 head (about 1kg) cauliflower, cut into florets
  • 100ml extra virgin olive oil
  • 1kg sweet potato, peeled, cut into 3cm pieces
  • 6 truss tomatoes, halved
  • 1 large red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 7.50 gm ground cumin
  • 5.00 gm ground ginger
  • 3.75 gm ground cinnamon
  • 1 1/2 tsp ground coriander
  • 3/4 tsp ground allspice
  • 250ml (1 cup) vegetable liquid stock
  • 400g can chickpeas, rinsed, drained
  • 82.50 ml fresh coriander leaves, chopped
  • 1 Lebanese bread
  • 40.00 ml pine nuts
  • Lemon wedges, to serve
  • 130g (1/2 cup) Greek yoghurt
  • 24.00 gm tahini
  • 21.00 gm lemon juice
  • 0.63 gm ground cumin
Instructions:
  • Preheat the oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Spread cauliflower florets on one tray and sweet potato on the other. Drizzle cauliflower with 1 1/2 tbs oil and sweet potato with 1 tbs oil, then season both with your favorite spices. Roast for 30 minutes or until they turn golden brown.
  • Prepare a baking tray with baking paper. Arrange the tomatoes cut-side down on the tray and drizzle them with 2 tsp of oil, then season. Roast in the oven for 15 minutes until the skins soften. After it's done, peel off and discard the skins, then roughly chop the tomatoes.
  • 1. Heat 1 tablespoon of oil in a shallow casserole dish over medium-low heat. Add onion and cook until soft, for about 5 minutes. 2. Stir in garlic and chilli and cook for an additional 2 minutes. 3. Add cumin, ginger, cinnamon, coriander, and allspice, and cook until aromatic for about 2 minutes. 4. Pour in tomato and stock, simmer for 1 minute. 5. Add cauliflower and sweet potato, reduce heat to low. Cover and cook for 15-17 minutes until veggies are tender, stirring occasionally. 6. Mix in chickpeas and simmer uncovered for 6 minutes until heated through. 7. Remove from heat and fold in half of the coriander.
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Roll up Lebanese bread and thinly slice into rounds. Place the bread and pine nuts on the prepared tray, drizzle with the remaining oil, season, and roast for 4-5 minutes until golden and crisp.
  • Prepare the yoghurt dressing by mixing all the ingredients in a bowl, season to taste. Sprinkle the casserole with half of the coriander. Top the bread with pine nuts. Serve the casserole alongside the bread, yoghurt dressing, and lemon wedges.

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