Roasted Cauliflower Fatteh

Experience the fusion of Mediterranean and Mexican flavors in this tantalizing dish: roasted cauliflower fatteh with avocado crema, braised black garlic beans, and toasted pita chips. Serve it as a vegetarian main dish or a delicious side dish.

Watch how to make this

Ingredients

• Black beans: I used canned black beans for a quicker method but you can also use dried. If you dislike black beans, substitute them with pinto beans.
• Black garlic: Black garlic is made by fermenting regular garlic bulbs at high temperatures for an extended period. It has a sweet, molasses-like flavor and a soft, chewy texture. If you don't have black garlic, you can use regular garlic cloves and add 1 teaspoon of reduced balsamic vinegar. However, the flavor will be different, as black garlic has a more complex taste.
• Canned chipotle: Peppers are smoked and dried jalapeno peppers that are rehydrated and canned in adobo sauce. They add smoky heat and depth of flavor to dishes. You can substitute chipotle powder or smoked paprika for canned chipotle in adobo sauce. Adjust the amount based on your desired level of heat.
• Cauliflower: The vegetable is the main component of the dish however you can replace it with broccoli instead if you prefer.
• Spices: Use a combination of paprika, cumin, garlic, and coriander to season the cauliflower.
• Greek yogurt: To give the avocado crema a thick consistency, use plain Greek yogurt. Alternatively, use sour cream or Mexican crema instead.
• Avocado: The rich and nutty fruit adds a creamy texture to the avocado crema.
• Pita chips: For a crunchy texture, use pita chips as a finishing garnish.
• Pine nuts: The buttery nuts add texture and another flavor element to the dish. You can skip the pine nuts or substitute them with chopped almonds, walnuts, or pecans for a similar crunchy texture.
• Maldon salt: A type of flaky sea salt that has a delicate texture and a clean, briny flavor. Maldon salt is often used as a finishing salt to add a crunchy texture and enhance the flavor of dishes.

Substitutions and variations

• Gluten-free: Use your favorite gluten-free pita chips.
• Protein: If you want to add protein, grilled chicken, steak, blackened salmon, or shrimp.

Step-by-step instructions

Step 1: Braise black beans

Start making the braised black beans since they take the longest to make. Combine the black beans with chicken or vegetable stocks, black garlic, chipotle and its sauces, and cumin. Black garlic is aged garlic that almost tastes like balsamic vinegar. It'll add a wonderful sweetness to the beans.

Bring the beans to a boil, then reduce the heat and simmer until almost all of the liquid has evaporated. Mash the black garlic and stir it with the beans, incorporating all those flavors together. Keep the beans warm while you prepare the remaining components.

Step 2: Roast cauliflower

Cut the cauliflower into small florets and toss them with all the spices including paprika, garlic, coriander, cumin, salt, and pepper. We want to heavily season the cauliflower since it has a naturally subtle taste.

Spread the vegetable on a baking sheet and roast in the oven until the thick stems are fork-tender.

Step 3: Prepare toppings

While the cauliflower is in the oven, make the avocado crema. All you have to do is blend the avocado with yogurt, cilantro, and lime juice in a Vitamix or food processor. It's almost like a guacamole but creamier!

For the toppings, toast some pine nuts and pita bread to make homemade pita chips. You can use store-bought pita chips but I much prefer homemade ones.

Now spread the avocado cream on the serving plate and top with the roasted cauliflower and braised black beans. Top the dish with pita chips, pine nuts, and fresh chopped parsley. Drizzle extra virgin olive oil and finish with a sprinkling of Maldon salt.

If this cauliflower fatteh doesn't make you love cauliflower, I'm not sure what will! The entire dish is an explosion of flavors and textures. This is now, without a doubt, one of my favorite ways to prepare cauliflower.

Make-ahead and storage

• Make-ahead: The toasted pita chips, avocado crema, and braised black beans can all be prepared the day before. You can also roast the cauliflower ahead of time and reheat it before serving.
• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Frequently asked questions

Serving suggestions

Looking for dishes to serve with this roasted cauliflower fatteh? Try these:

Recipe

Print Recipe

Roasted Cauliflower Fatteh

Total Time45 minutes mins

Course: Appetizer, Side Dish

Cuisine: Mediterranean, Mexican

Keyword: vegetarian

Servings: 2

Author: Christine Ma

Ingredients

Braised black beans

• 1 14-ounce can black beans drained and rinsed
• ½ cup chicken or vegetable stock
• 2 black garlic
• 1 canned chipotle plus 1 tablespoon adobo sauce
• 1 teaspoon cumin
• salt and pepper

Roasted cauliflower

• 1 head cauliflower
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

Avocado crema

• 1 avocado skin and pit removed
• ¼ cup plain Greek yogurt
• ¼ cup cilantro
• juice of ½ lime
• salt and pepper

Remaining ingredients

• ¼ cup toasted pita bread
• 2 tablespoons parsley chopped
• 2 tablespoons pine nuts toasted
• 1 tablespoons extra virgin olive oil
• maldon salt for sprinkling

Instructions

• Preheat oven to 400 degrees F.
• Combine the black beans with chicken or vegetable stock, black garlic, chipotle and 1 tablespoon adobo sauce, and cumin in a small saucepot. Bring to a boil over medium-high heat. Reduce heat to medium-low and continue to simmer until almost all of the liquid has evaporated, about 20 minutes. Season the beans with salt and pepper. Mash the black garlic and chipotle until it's dissolved into the beans. Set aside and keep warm.
• Meanwhile, prepare the cauliflower. Cut the cauliflower into bite-size florets and toss with olive oil, paprika, garlic powder, coriander, cumin, salt, and pepper. Spread the cauliflower in an even layer on a baking sheet. Roast for 20-25 minutes or until the thick part of the stems are tender, tossing once halfway through.
• While the cauliflower is roasting, make the avocado crema. Blend together the avocado with yogurt, cilantro, and lime juice until smooth. Season with salt and pepper.
• Spread the avocado crema on the bottom of a serving plate. Spoon the braised black beans on top along with the roasted cauliflower. Garnish with toasted pita chips, pine nuts, and parsley. Finish with a drizzle of extra virgin olive oil and a sprinkle of maldon salt. Serve immediately.

Notes

The toasted pita chips, avocado crema, and braised black beans can all be prepared the day before.