Ingredients with Measurements:
- 1 large cauliflower, cut into florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Large baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets, sliced red and yellow bell peppers, sliced onion, minced garlic, olive oil, cumin, paprika, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast the vegetables for 25-30 minutes, or until the cauliflower is tender and lightly browned.
5. Remove the baking sheet from the oven and sprinkle the chopped fresh parsley and cilantro over the vegetables.
6. Serve the bedura hot, with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- If you don't have fresh parsley or cilantro, you can use dried herbs instead.
- You can use any type of onion you prefer.
Variations:
- Add some sliced mushrooms to the vegetable mix before roasting.
- Add some chopped tomatoes to the bedura after roasting.
- Add some crumbled feta cheese to the bedura before serving.
Tips and tricks:
- Make sure to cut the cauliflower florets into similar sizes so they cook evenly.
- Don't overcrowd the baking sheet, or the vegetables won't roast properly.
- If you want the bedura to be spicier, add some red pepper flakes to the seasoning mix.
Storage instructions:
- Store any leftover bedura in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bedura, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the bedura on a large platter, garnished with lemon wedges and fresh herbs.
Garnishes:
- Fresh parsley and cilantro
- Lemon wedges
Pairings:
- Serve the bedura with some warm pita bread or naan.
Suggested side dishes:
- Hummus and vegetables
- Greek salad
- Tabbouleh
Troubleshooting advice:
- If the cauliflower is still hard after roasting, put it back in the oven for a few more minutes until it's tender.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store any leftover bedura in the refrigerator and consume within 3 days.
Food history:
- Bedura is a Middle Eastern dish that is typically made with roasted eggplant and tomatoes.
Flavor profiles:
- The bedura is savory and slightly spicy, with a hint of sweetness from the roasted vegetables.
Serving suggestions:
- Serve the bedura as a vegetarian main dish or as a side dish with grilled chicken or fish.
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