Roasted Onion Halves with Tomato-Cinnamon Rice, Sumac Chickpeas and Garlic Cauliflower Cream

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Place the onion halves on a baking tray, brush with 2 tablespoons (30 ml) olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 30 minutes.

2. 2

   Meanwhile, toss the chickpeas with 1 tablespoon (15 ml) olive oil, the sumac, 1/2 teaspoon cumin, sweet paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Remove the tray from the oven, move the onions to one side, and add the seasoned chickpeas around them. Return to the oven at 425°F/220°C for 15 more minutes, until the onions are golden and the chickpeas are lightly crisp.

4. 4

   For the rice, heat 1 tablespoon (15 ml) olive oil in a saucepan over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in the basmati rice, cinnamon, and remaining 1/2 teaspoon cumin; cook for 1 minute.

5. 5

   Add the crushed tomato, 1 cup (240 ml) water or vegetable broth, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 5 minutes; then fluff with a fork.

6. 6

   For the cream, simmer the cauliflower and 4 whole garlic cloves in 1 cup (240 ml) water or vegetable broth for 10 to 12 minutes, until very tender. Drain, reserving a few spoonfuls of the cooking liquid.

7. 7

   Blend the cooked cauliflower and garlic with the tahini, lemon juice, remaining 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and a few spoonfuls of the cooking liquid until smooth.

8. 8

   Mix the fresh parsley with the lemon zest in a small bowl.

9. 9

   To serve, spoon the tomato rice onto plates, add a portion of cauliflower cream, place two roasted onion halves per person on top, and finish with the sumac chickpeas and the parsley-lemon zest mixture.