Results - Fried Cauliflower, Chickpea and Silverbeet Salad

What do you get when you cross a restaurant quality recipe with a healthy option? you get this salad.....

Fried Cauliflower, chickpea and Silverbeet Salad

***

I really thought this salad was going to be a hit. At Christmas, with so many unhealthy options I thought alot of people would go for it. But I was so wrong. I think I was the only person who enjoyed it. It tasted relatively nice, but maybe it just couldn't compete with the slow cooked roast pork with vegie gravy and spiced chocolate mousse. Not to say the least, I had alot of left overs the next day.

I was really surprised at how easy this recipe was to pull together. From the other recipes I have tried so far, it was by far the least complicated. All the others have either gone wrong in some way shape or form, or they have involved a whole heap of prep work. I was really pleased to be making this at Christmas when everything else needs so much attention.

Massive bowl full of silverbeet

***

I'm always amazed at how what seems to be a very large amount of leafy greens can shrink to almost nothing. I wilted the silverbeet for just under 5 minutes and this huge bowl reduced to nearly a hand full of goodness.

Deep fried cauliflower

***

I just had to get a photo of the cauliflower before it entered its salad form. I'm a huge fan of most things deep fried, might explain the inability to find dresses that fit. But fried cauliflower is something from a different world. The smell and taste that it creates is gorgeous. It just transforms from bland and boring (yes....steamed cauliflower is boring!) to crisp and flavoursome. I think I might attempt making a fried cauliflower and leek soup, or a fried cauliflower souffle, the combinations are endless. In my opinion, the cauliflower in this salad made it what it was. Without it, I think it would have been a pretty boring salad.

The next day, I took my huge bowl of left over salad and made myself a repeat of Christmas lunch. It tasted much nicer re-heated, although a little more wilted and crunch-less. I drizzled a little olive oil and some fresh lemon juice and bingo bango, lunch is served.

Left over's are always good!

***

Fried Cauliflower, Chickpea and Silverbeet Salad

Restaurant: Bodega (NSW)

Recipe from Chefs Ben Milgate and Elvis Abrahanowicz (appears on Gourmet Traveler website)

2009 Rating: Number 64, 1 Star

During christmas its always tradition to over eat and regret it the next day. This year is no exception. However, I thought I would include a healthy option, so at least there would be one item on the table that was guilt free. Bodega's recipe seems to satisfy this criteria.

Serves 6

INGRDIENTS:

200 gm dried chickpeas, soaked in cold water overnight and drained

500 ml (2 cups) vegetable oil

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

METHOD:

1. Cook chickpeas in boiling salted water for 40 minutes or until tender, then drain and set aside.

2. 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.

3. Heat 50ml 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.

Did the dish get eaten? or was the temptation of guilty food too much for christmas? Stay tuned for the exciting results!