Vegetarian Turkish Lunch Feast: Cauliflower Piliç with Garlic Yogurt Sauce & Chickpea Stuffed Cabbage Rolls

Allergens

None

Ingredients

• 1 large head of cauliflower
• 4 cups water
• 1 tablespoon salt
• 1 cup plain yogurt
• 4 cloves garlic, minced
• 1 teaspoon ground black pepper
• 2 medium cabbage leaves
• 1 1/2 cups cooked chickpeas
• 1/2 cup rice, uncooked
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Begin by preparing the cauliflower piliç. Wash and cut the head of cauliflower into florets. In a large pot, bring water and salt to a boil. Add the cauliflower and cook for 5 7 minutes until tender but still has some bite. Drain and set aside.
2. In a small bowl, mix together the yogurt, minced garlic, ground black pepper, and a pinch of salt. Set aside.
3. For the chickpea stuffed cabbage rolls, soak the rice in water for 10 minutes, then drain. In a medium pan, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the cooked chickpeas, rice, ground cumin, salt, and pepper. Cook for 2 3 minutes, then remove from heat and let cool slightly.
4. Preheat oven to 375°F (190°C). Grease a baking dish and place a cabbage leaf flat on the bottom. Fill with the chickpea mixture and roll up tightly. Repeat for the remaining leaves, placing each roll in the prepared baking dish.
5. Bake the cabbage rolls for 20 25 minutes until tender.
6. To serve, place the baked cabbage rolls on a plate alongside the cauliflower piliç and drizzle with the garlic yogurt sauce.

Chef’s Insight

To create a truly authentic Turkish lunch feast, consider serving this dish with a side of crusty bread for scooping up the garlicky yogurt sauce.

Notes

This recipe can be easily scaled up or down depending on the number of servings desired.