Mains · Finnish

Cauliflower and Potato Bake

Name: Cauliflower and Potato Bake
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 5 waxy potatoes 650 g · green bag; 1 cauliflower 450 g; 6 garlic cloves; 1 can organic chickpeas 380/230 g; 0.5 dl extra virgin olive oil; 2 tsp dried thyme; 1 tsp salt; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp grated lemon zest; 0.5 pot of fresh parsley, chopped; 1.5 dl tahini (sesame seed paste); 1 dl extra virgin olive oil; 6 tbsp cold water; 2 tbsp lemon juice; 0.5 tsp salt; 0.25 tsp black pepper

Potatoes, cauliflower, and chickpeas are roasted in the same baking dish. The vegetables, seasoned with warm spices, are served with a lemony tahini sauce.

Smarrig Kitchen3mo

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Cut the unpeeled potatoes and cauliflower into bite-sized pieces of equal size. Spread them out in a baking dish (33 cm x 22 cm). Add the unpeeled garlic cloves and drained chickpeas.
2
Drizzle with olive oil and add the dry spices. Toss the ingredients together by hand until the spices are evenly distributed over the vegetables.
3
Roast in a 200-degree oven for 35 to 40 minutes. Remove the garlic cloves from the dish and peel them.
4
Prepare the tahini sauce. Place the tahini, olive oil, water, lemon juice, and the roasted garlic cloves in a beaker for a hand blender and blend into a fluffy sauce. Season the sauce with salt and pepper.
5
Sprinkle the lemon zest over the dish and add the chopped parsley. Serve the vegetable bake with the tahini sauce.