Friday, March 22, 2013

Cauliflower Dolmas with Chickpea Puree

This whole meal takes less than 30 minutes to make and will please the whole table. These dolmas are filled with cauliflower instead of traditional rice filling but you'd never know the difference.
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Tender cauliflower, sweet raisins, lemon zest and spices wrapped tightly inside grape leaves and served on top of warm chickpea puree.

Cauliflower Dolmas
serves 3
1 small head cauliflower, stems removed
2 garlic cloves, smashed
2 tbl extra virgin olive oil
1 small red onion, minced
1/2 cup raisins
1 tbl lemon zest
1 tsp cumin
1 tsp salt
1/4 tsp ground coriander
1/4 tsp pepper
grape leaves, drained

Combine the cauliflower and garlic in a food processor and pulse into small rice sized crumbs.
Saute the onion in olive oil until tender, 5 minutes. Add the cauliflower, raisins, lemon, cumin, salt, coriander and pepper. Cook for 12-15 minutes until tender and lightly browned. Taste and season.
One at a time, place a grape leaf on the counter, wide part closest to you. Spoon some of the cauliflower filling in the bottom third of the leaf. Roll over away from you once, then fold in the sides and continue to roll up. Serve with chickpea puree.

Chickpea Puree
serves 3
1-15oz can chickpeas, drained and rinsed
1/2 cup vegetable broth
3 tbl extra virgin olive oil
1/2 tsp salt
3 garlic cloves, smashed
juice from 1 lemon

Combine all of the ingredients in a food processor and pulse into a slightly chunky sauce. Transfer to a small pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Taste and season with more salt if necessary.

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