As you might have discerned, I have no idea what to call this recipe. It’s sort of technically a main course salad, though a salad with absolutely nothing green in it doesn’t seem quite salad-y to me. I know that ‘Bowls’ are the current big thing, but calling it a Bowl just seems pretentious to me. Mélange sounds right to me, but probably sounds pretentious to everyone who isn’t me, so that’s no good.
The important thing to know about this meal is that it is *delicious*. Picture this scenario: it’s the end of a long day at work. The grants have just opened on RGMS. I’ve gotten home late, because I was running choir after work. I haven’t had a proper night’s sleep in about a week. I’m tired and I am cranky and I am sulking because basically I want fish and chips or takeaway, preferably something with lots of creamy cheese in it like four cheese pasta, or alternatively all the chocolate in the world, and here I am with stale bread, leftover beetroot dip, a cauliflower and a bunch of slightly elderly carrots.
This is not the stuff of which comfort food is made.
And yet… honestly, I feel like this is the best thing I’ve eaten all week. It was sooo good. Warm and earthy and crunchy and soft and squidgy and aromatic and sweet and savoury and probably nowhere near as good for me as I’d like to pretend, though better than fish and chips, eh, and actually not too much of a pain to make.
So here I am, desperately wanting an early night but unable to rest without writing down just what I did, because I will need to do it again sometime. Sometime soon. And maybe so will you.
(I apologise for the slightly vague quantities and the terrible photos – this is what happens when you are making dinner from the fridge and don’t really have plans to write it up because you are sulking at having to eat vegetables when all you want is cheesy cheesy pasta or maybe cheesy cheesy chips.)
Your Shopping (or leftovers) list
1 cauliflower – fairly large, I’d say
1 red onion
1 tbsp ras el hanout or other moroccan spice mix
6-8 smallish carrots (no idea how many really, more or fewer will be fine, and colourful is good)
1 tbsp balsamic vinegar
about half a baguette’s worth of sourdough olive bread, or any other good chewy bread
a tablespoon of parmesan (optional)
400g tin of chickpeas
about 100 – 150g of beetroot dip – I had about half a pot of beautiful beetroot and hazelnut dip with dukkah from Shouki and Louise, which is what I used here.