FARE EXCHANGE Jump to recipe
Fried cauliflower, chickpea and silverbeet salad

Fried cauliflower, chickpea and silverbeet salad

You’ll need to begin this recipe the day before.

“I tried a simple yet tasty salad of fried cauliflower, chickpea and silverbeet at Bodega and was amazed at how moreish the dish was. Would you ask chefs Elvis Abrahanowicz and Ben Milgate for the recipe?”
Ché Daniels, Darlinghurst, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Fried cauliflower, chickpea and silverbeet salad

Serves 6
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


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.


RECIPE Elvis Abrahanowicz and Ben Milgate, Bodega restaurant (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Yael Grinham


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Hazelnut mousse with honeycomb and chocolate Hazelnut mousse with honeycomb and choco... Saltwater potatoes with pebre sauce Saltwater potatoes with pebre sauce
Whipped cod roe Whipped cod roe Kritharaki Kritharaki
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next