Tuna, Avocado Boats with Roasted Cauliflower
Updated: Nov 15, 2019
As I was roasting my cauliflower the smell that filled the kitchen took me back to my childhood and to a migrant story that I imagine will resonate with other Immigrants.
My family and I immigrated to Australia in 1975 when I was ten years old. I remember my older sister being devastated, not wanting to leave her best friends behind but my two younger siblings were too young to really give it a lot of thought.
I, on the other hand, was super keen, I imagined it to be just like America on the TV: Sesame Street and Disneyland here I come...
The reality couldn’t have been further from what awaited us. Sydney was super quiet, and I remember thinking where are all the people? Growing up in Israel, everyone in the hood was like your extended family. We played chase, skipped rope and rode our bikes together. I remember when one of our neighbours, the first to get a TV set, invited everyone in the building to watch a Friday-night movie, but here I didn’t know who lived next door… Still, we made the most of our new lives. We kept our traditions and Mum kept her Middle-Eastern cooking. Cauliflower was a favourite. She used to boil it dipped it in egg mixed with spices and fry it. Boy did we love it, along with Okra, stuffed artichoke and eggplant cooked in beautiful Mediterranean/Middle-Eastern spices that filled our apartment and the rest of the building with the aromas of home, but still, no one knocked on our door to ask “What smells so good?” So when I saw package left at our front door, I was super excited thinking, it’s a gift (little did I know). My mum unwrapped it to find a note stuck to a dead fish, we had to have it translated, it said, “YOU STINK.” Things have certainly come along way since then and the stinky cauliflower has now graced the cover of some of the most fashionable gourmet magazines. So without further ado, ladies and gents, I give you the tuna avocado boats and the infamous stinky roasted-cauliflower recipe.
Roast veggies · 4 large avocados cut in half pips removed · Black and white sesame seeds · 800g cauliflower · ½ large sweet potato, sliced · 1 can chickpeas, drained · ½ cup roasted hazelnuts · 3 tablespoons olive oil · 1 teaspoon sweet paprika · 1teaspoon curry powder · 1teaspoon turmeric powder · Salt and pepper to taste
· 2 x 185g of Tuna cans, drained (I used chili Tuna)
· ½ small red onion, chopped
· ½ small capsicum, chopped
· 2 handfuls of continental parsley (leaves only)
· Salt and pepper to taste
Preheat oven to 180c. 1. Slice cauliflower into thick slices and arrange on a baking tray lined with baking paper. 2. Mix paprika, curry, turmeric, salt and pepper with oil. 3. With a basting brush, brush the cauliflower with oil and spices. 4. Slice sweet potatoes into circles and arrange the potatoes on another tray lined with baking paper. I never oil my sweet potatoes but if you do, go ahead and oil them. 5. Bake for roughly 30 min until cauliflower is semi soft (that’s how I like them) or to your desired consistency.
Tuna Blend all tuna ingredients together in a handheld blender. Set aside
Assemble 1. Sprinkle black and white sesame seeds on the rim of avocados. 2. Mix half the can of chickpeas with the tuna and spoon mixture onto avocados. 3. Sprinkle roasted hazelnuts and the rest of the chickpeas onto the roast veggie tray. Optional: For added colour, I added chopped roasted beetroot, orange slices and threw in ½ cup of peas.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!