Despite our best efforts to stagger planting, four of our cauliflowers in the Patch were ready for harvesting this week.
On Thursday Jamie came home with three!
And then another beauty came home on Saturday.
Luckily, we were off to a friend’s Middle Eastern dinner party on Saturday evening where guests were to provide a dish. So the first three were turned into a Cauliflower and Chickpea Stew with Lemon Quinoa. I based my recipe on this one.
Cauliflower and Chickpea Stew with Lemon Quinoa
for the Stew:
1 onion, finely diced 1 fennel bulb, cleaned and thinly sliced 1 large handful of fennel fronds 3 heads of cauliflower, broken into bite-size pieces 2 cloves garlic, crushed 1 can of chickpeas, drained and rinsed 1 can of diced tomatoes 1 cup vegetable stock 2 tblsp olive oil 2 tsps cumin 1 tsp cinnamon 1 tsp ground ginger 1 tsp ground coriander 1tsp paprika 1 tsp Moroccan seasoning pinch saffron threads 2 tbsp honey 1 cup raisins
for the Quinoa:
2 cups water 1 cup 3 mix quinoa Finely grated rind and juice of 1 lemon
In a large, saucepan, preheat the oil over medium heat. Add the onion and sauté until golden, add garlic and saute another few minutes. Add the rest of the ingredients, except for the fennel fronds, honey, and raisins. Mix to combine, raise the heat and cover till boiling. Lower the heat and let it simmer for one hour.
After the mix has been simmering for an hour add the fennel fronds, honey and raisins. Simmer for a further 15 minutes. Meanwhile, cook the quinoa per packet instructions (I cooked mine in a rice cooker for 15 minutes). Once the water is totally absorbed, fluff with a fork and gently mix in lemon rind and juice.
Serve stew with quinoa.
There was an amazing array of Middle eastern dishes at the dinner party including Chicken and Almond Tagine and Lamb Kebabs. The hostess Sue, made a gorgeous dessert of Spiced Quince with Pistachio Ice-cream and Persian Fairy floss topped with a dried rosebud served in a tiny coffee cup. Divine!
I plan on making this with the last cauliflower of the week.
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