Friday, March 22, 2013
Cauliflower Dolmas with Chickpea Puree
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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.
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.
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.