Everybody knows crumble. Crumble with apples, with pears, with rhubarb, with apricots and many more. One thing they all have in common is that they are sweet. As you might guess from the name, this cauliflower crumble isn’t. It’s savory and full of lovely spices. It’s another dish, invented because of using seasonal veggies – and it came out really really nice. Might sound weird – but give it a try, it’s worth it!
1 big cauliflower – broken into florets, 1 large onion – peeled and diced, 1 fresh green chilli (or dried if you don’t have fresh one) – finely chopped, thumb-sized piece of ginger – peeled and diced, 3 tbsp of oats, 2 tbsp sunflower seeds, some cumin, mustard seeds and coreander seeds, curry powder, sea salt, cayenne pepper, some Dukha, 1 knob of butter, 1/2 pack of feta cheese – crumbled.
Preheat the oven to 180° C. Steam the washed cauliflower until al dente in a steaming basket (approx. 7min). Preheat your oven to 200 degrees. Roast onions on medium heat. Add the ground cumin, coreander and mustard seeds – fry until they start poping. Add fresh ginger and green chili and finally some oats and sunflower seeds to roast. Now add curry powder, sea salt, cayenne pepper and 2,3 thin slices of butter. Mix with the steamed cauliflower and put the mix in a baking dish. Top with feta and sprinkle with Dukha if you get it somewhere (if you don’t have it skip it or mix it yourself – it’s delicious). Put it in the oven until the feta cheese is nicely getting brownish.