Spanish

Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad is for Dinner.

Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad takes 15 minutes to prepare.

Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad takes 10 minutes to cook.

Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad makes 6 servings.

The ingredients for Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad are:

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

Here is how you make Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad:

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 6Number of Servings: 6Recipe submitted by SparkPeople user DREWEROSE.

The nutritional information for Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad is:

• 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

Bodega's Fried Cauliflower, Chickpea and Silverbeet Salad is Spanish cuisine.