No matter how much I try to be organized, I am usually pretty rushed and stressed when preparing to head out of town.
A few weeks ago before we headed out of town for the holidays to visit family, I was determined that preparation for this trip would be different.
We did get the house cleaned, dry cleaning picked up and bags packed, among a myriad of other seemingly inconsequential things.
As usual though we forget a few important things: 1- to stop the mail delivery and 2- to bring my husband’s packed bag from the house to car for the trip!
On a positive note, one of the things on the to do list that I managed to complete was to use up all the perishable produce at home before our trip.
Looking in the fridge a few days before our trip, there were some cooked chickpeas, olives, a tomato and half a red pepper. There was also a whole organic cauliflower. Things were looking promising.
If it wasn’t for the olives, I would have just sautéd everything with some Indian spices (that recipe for another day:) ).
The olives made me think of something more exotic, kind of Moroccan.
So, I decided to roast everything together with some onions, ginger and a bunch of spices that I imagine would be used in Morocco in such a dish (paprika, turmeric, black pepper, cayenne) and of course olive oil.
1 large cauliflower, cut into florets
1 cup olives (I used black)
1/2 red pepper, julienned
1 onion, julienned
1 cup cooked chickpeas
1/2 inch fresh ginger, grated
1 teaspoon ground paprika
1/4 teaspoon ground cayenne pepper (chili powder)
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon salt (to taste)
2 tablespoons olive oil
Preheat oven to 350°F.
Add all the prepared vegetables to a large baking pan.
Add the spices and olive oil. Mix well.
Adjust seasonings and enjoy!