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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.5 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 9.0 g
  • Protein: 8.1 g

View full nutritional breakdown of Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad calories by ingredient
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Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad

Submitted by: DREWEROSE

Introduction

This is the recipe for my favourite dish from a Sydney Restaurant, Bodega. It's addictive and works well with a grilled fish dish. This is the recipe for my favourite dish from a Sydney Restaurant, Bodega. It's addictive and works well with a grilled fish dish.
Number of Servings: 6

Ingredients

    200 gm dried chickpeas, soaked in cold water overnight and drained
    1 small (about 800gm) cauliflower, cut into florets, stem discarded
    100 ml extra-virgin olive oil
    2 tbsp cumin seeds
    5 cloves garlic, thinly sliced
    400 gm silverbeet leaves, coarsely chopped
    1 lemon, juice only

Tips

I prefer to use canned chickpeas, well drained and an olive oil spray for less calories.


Directions

Cook chickpeas in boiling salted water for 40 minutes or until tender, then drain and set aside.
Heat vegetable oil in a deep saucepan over medium heat until a thermometer reads180C. Fry cauliflower in batches for 5 minutes or until golden, remove and drain on absorbent paper.
Heat olive oil in a large frying pan and cook cumin seeds for 2 minutes or until fragrant, then transfer to a bowl. Add remaining olive oil to pan, add garlic and cook for 3 minutes or until golden.
Add silverbeet and cook for 5 minutes or until wilted. Add cumin seeds, chickpeas and cauliflower to pan, stir to combine and cook for 5 minutes or until heated through.
Add lemon juice, season to taste with sea salt and freshly ground black pepper and serve.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user DREWEROSE.






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