Name: Upside-Down Cauliflower Rice Cake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: Serves 4
Cuisine: Palestinian
Ingredients: 250 g/9 oz parsnips, thinly sliced lengthways; Greek yogurt, to serve; butter, for greasing; 2 small red onions; 7 tbsp olive oil; 250 g/9 oz small tomatoes, thinly sliced; 75 g/2½ oz/⅓ cup canned chestnuts, drained, rinsed and thinly sliced, or cooked fresh chestnuts, thinly sliced; 1 garlic bulb, cloves separated and finely chopped; pomegranate seeds, to sprinkle; sea salt; 400 g/14 oz/2 cups rice, soaked (see steps 1 and 2 of Parboiled Rice); 400 g/14 oz aubergines/eggplants, partially skinned to leave strips of skin about 2.5 cm/1 in wide, then cut lengthways into 2cm/¾in slices; 800 ml/28 fl oz/3½ cups Vegetable Stock; ½ tsp Harissa; 300 g/10½ oz cauliflower florets; ½ tsp dried lime powder; ¼ tsp ground allspice; mint leaves, to sprinkle; 2 tbsp pine nuts; ¼ tsp ground cinnamon; 1 cardamom pod, crushed; 40 g/1½ oz/¼ cup blanched almonds

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

The Arabic title of this Jordanian-Palestinian dish literally means “flipped over”. The recipe is traditionally served warm and includes meat, but I like it better cold and have opted to keep it vegetarian. Adjust the harissa to taste.

Ingredients

400 g/14 oz/2 cups rice, soaked (see steps 1 and 2

Asia
Palestine
Jordan
Main course
Gluten-free
Vegetarian

Method

Put the soaked rice in a heavy-based saucepan over a medium heat and add the garlic, cardamom, cinnamon, allspice, dried lime powder, harissa and vegetable stock. Heat over a medium heat, cover and bring to the boil, then reduce the heat and simmer for 15 minutes, or until the liquid has been absorbed. The rice will still have a little bite to it but will steam further i

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Ingredients

Method

Part of