Vegetarian Mansaf with Roasted Cauliflower and Chickpeas
shared by המטבח של Nibblore
This vegetarian take on mansaf replaces the traditional meat with deeply browned cauliflower and warmly spiced chickpeas. Fragrant basmati rice soaks up a rich, tangy yogurt sauce, while toasted nuts add crunch. It makes an impressive yet practical centerpiece for a celebratory lunch or dinner. • Dry the chickpeas thoroughly to reduce steaming and help them crisp in the oven. • Use yogurt with at least 5% fat; low-fat yogurt is more likely to split when heated. • Keep the heat moderate and stir continuously once the yogurt is warming; never allow the sauce to boil. • Prepare the rice and sauce while the cauliflower roasts so the dish is ready within about 50 minutes of cooking time. • Replace the Greek yogurt with the same amount of thick sheep's milk yogurt. • For a nut-free version, replace the almonds and pine nuts with toasted pumpkin seeds. • Replace the butter with 1 tablespoon olive oil for slightly less rich rice. • If basmati rice is unavailable, use long-grain rice and adjust the water and cooking time according to the package directions. Refrigerate the rice, roasted vegetables, and sauce in separate airtight containers for up to 3 days. Reheat the rice and cauliflower, covered, in a 170°C oven for 12–15 minutes; gently reheat the sauce in a saucepan over low heat, stirring and never allowing it to boil. The rice and vegetables can be frozen for up to 1 month, but freezing the yogurt sauce is not recommended because it may separate.
- Total time
- 75 min
- Servings
- 6
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 1large cauliflower, cut into 4 cm florets
- 3 tbspolive oil
- 1 ½ tspground cumin
- 1 tspground coriander
- ½ tspground allspice
- ¼ tspground cinnamon
- 1 ½ tspfine salt, divided
- ½ tspground black pepper
- 400 gcooked chickpeas, drained and thoroughly dried
- 2 cupbasmati rice, rinsed until the water runs clear and drained
- 1 tbspbutter
- 3cardamom pods, lightly crushed
- 1bay leaf
- 3 cupboiling water
- 750 gGreek yogurt, 5% fat
- 1 tbspcornstarch
- 1 clovegarlic, crushed
- 1 cuplow-sodium vegetable stock
- 2 tbsplemon juice
- 40 gsliced almonds
- 2 tbsppine nuts
- ½ cupflat-leaf parsley, roughly chopped
Instructions
- 1Preheat the oven to 230°C conventional and line a roughly 30 x 40 cm baking tray with baking paper. In a bowl, toss the cauliflower and chickpeas with the olive oil, cumin, coriander, allspice, cinnamon, 3/4 teaspoon of the salt, and the black pepper.
- 2Spread the cauliflower and chickpeas in a single layer on the prepared tray. Roast for 25–30 minutes, turning after 15 minutes, until the cauliflower is tender in the center and well browned at the edges and the chickpeas are slightly crisp.
- 3Meanwhile, melt the butter in a 3-litre saucepan with a lid over medium heat. Add the drained rice, cardamom pods, and bay leaf, then stir for 2 minutes, until the grains are glossy and smell lightly toasted.
- 4Add the boiling water and 1/2 teaspoon salt to the rice and bring to a boil. Cover, reduce the heat to its lowest setting, and cook for 14 minutes without lifting the lid. Remove from the heat, leave covered for 10 minutes, then discard the cardamom and bay leaf and fluff the rice with a fork.
- 5For the sauce, whisk the yogurt and cornstarch together in a cold medium saucepan until smooth. Add the garlic, then gradually whisk in the stock. Cook over medium-low heat for 8–10 minutes, stirring almost constantly, until the sauce is steaming, slightly thickened, and reaches about 80°C; do not let it boil.
- 6Remove the yogurt sauce from the heat and stir in the lemon juice and remaining 1/4 teaspoon salt. If the sauce is too thick to pour, thin it with 1–3 tablespoons hot water.
- 7Toast the almonds and pine nuts in a dry frying pan over medium heat for 3–4 minutes, stirring frequently, until golden and fragrant. Immediately transfer them to a plate to prevent burning.
- 8To serve, spread the rice over a wide platter. Spoon over about half the yogurt sauce, pile the roasted cauliflower and chickpeas on top, and scatter with the almonds, pine nuts, and parsley. Serve immediately with the remaining warm sauce on the side.