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Roasted Cauliflower Fatteh

Course Appetizer, Side Dish
Cuisine Mediterranean, Mexican
Keyword vegetarian
Total Time 45 minutes
Servings 2
Author Cherry on My Sundae


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 tablespoon olive oil
  • 2 teaspoon 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 tablespoon parsley chopped
  • 2 tablespoon pine nuts toasted
  • 1 tablespoon extra virgin olive oil
  • maldon salt for sprinkling


  • 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.