Ingredients (serves 4):
- ½ head cauliflower (about 350g), separated into florets
- 2 teaspoons sweet paprika
- 1 teaspoon turmeric
- 2 teaspoons cumin
- Salt, black pepper
- 6 tablespoons canola oil
- 3 onions, peeled and thinly sliced
- 250g chicken breast, cut into strips
- 2 packs button mushrooms (or a mix of button and portobello), sliced
Optional for serving: pita bread, tahini salad, sliced vegetables
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Instructions:
- Fill a pot with water and a pinch of salt, bring to a boil. Add cauliflower florets and blanch for 4–5 minutes until slightly softened. Drain.
- Meanwhile, mix all the spices in a small bowl and set aside.
- Heat 2 tablespoons of oil in a large skillet over high heat. Sauté one onion until golden. Add chicken strips and cook on both sides. Stir in about one-third of the spice mix and mix well. Transfer to a bowl and set aside.
- In the same skillet (no need to clean), heat 2 more tablespoons of oil. Add another onion and sauté until golden. Add mushrooms and another third of the spice mix, cooking until golden. Transfer to a separate dish.
- Using the same skillet, heat the remaining 2 tablespoons of oil. Add the last onion and sauté until golden. Stir in the cauliflower and the remaining spice mix, cooking until golden.
- Return the mushrooms and chicken (without any accumulated liquid) to the skillet and heat everything together for about 2 minutes. Remove from heat. If desired, serve stuffed in pita with toppings. Serve warm.
Keeps in the fridge for up to 3 days.