VEG FEAST - Syrian Cauliflower and Green Beans Recipe | Middle Eastern Veg Feast
Recipe Information
Syrian Cauliflower and Green Beans
Cultural Context
Originating from the rich culinary traditions of Syria, this dish highlights the vibrant flavors of fresh vegetables, often enjoyed in homes and during gatherings. It's a staple in many households, reflecting the importance of seasonal produce in Syrian cuisine. Today, variations can be found across the Middle East, with adaptations that cater to local tastes and available ingredients.
olive oil
🥗Healthier: avocado oil
💰Cheaper: sunflower oil
Avocado oil offers a healthier fat profile.
green beans
🥗Healthier: asparagus
💰Cheaper: frozen green beans
Frozen green beans are more affordable and convenient.
paprika
🥗Healthier: smoked paprika
💰Cheaper: cayenne pepper
Cayenne provides heat at a lower cost.
parsley
🥗Healthier: cilantro
💰Cheaper: spinach
Spinach is more affordable and adds a different flavor.
Peel and smash 4-5 garlic cloves in a pestle and mortar with a pinch of salt.
Add 2 tablespoons of tomato puree and 1 tablespoon of Harissa paste to the garlic and mix.
Pour in 100 ml of olive oil to the marinade and mix well.
Cut the cauliflower into chunks, keeping one fourth aside for another dish.
Chop the cauliflower into small florets and mix with the marinade, adding a pinch more salt.
Preheat the oven to 180°C fan (200°C normal).
Line a shallow baking tray with parchment paper.
Place the marinated cauliflower on the baking tray and roast in the oven for 15 minutes.
Chop 2 normal onions and 2 normal red peppers into chunks.
After 15 minutes, add the onions and peppers to the roasting cauliflower and mix well.
Roast the mixture for an additional 25 minutes, checking occasionally.
Prepare tahini sauce by smashing 2 garlic cloves with a pinch of salt, then mix with 100 grams of tahini and half a lemon's juice.
Thin the tahini sauce with chilled water until desired consistency is reached.
In a pan, bring water to a boil and add a teaspoon of salt.
Trim the tops and tails of 400 grams of fine beans and blanch them in the boiling water for 3-4 minutes until crunchy.
Drain the beans and set aside.
In the same pan, heat 2 tablespoons of olive oil and add 1 teaspoon of cumin seeds, cooking until sizzling.
Add sliced garlic and cook for 1 minute, then add 1 tablespoon of tomato puree and 1 tablespoon of Harissa paste.
Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground black pepper, and a tin of chopped tomatoes.
Reduce heat to low and simmer the sauce for 10-15 minutes until thickened.
Once the cauliflower is done, drizzle with tahini sauce and top with cumin powder and freshly chopped coriander.
Add the blanched beans to the tomato sauce and cook for an additional 2 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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