Chef's Recipes

Fried cauliflower, chickpea and silverbeet salad

Australian Gourmet Traveller and Bodega restaurant recipe for fried cauliflower, chickpea and silverbeet salad

  • Serves 6
Fried cauliflower, chickpea and silverbeet salad
Fried cauliflower, chickpea and silverbeet salad

“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

To request a recipe, write to Fare Exchange, , 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.

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

Ingredients

  • 200 gm dried chickpeas, soaked in cold water overnight and drained
  • 500 ml vegetable oil (2 cups)
  • 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

Main
  • 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.
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