This might just be my last cauliflower post of the season. I’m trying to remind myself that it’s still March and many of you have snow on the ground. Or at least slush. Which is hard for me to comprehend because it suddenly became July here this week.
But last week, when it was a little bit cooler and cauliflower was still showing up at my door, we made this fancy little meal. Cauliflower, two ways… a light velvety purée, with roasted florets and chickpeas on top.
- 3 cups cauliflower
- 3 cloves of garlic
- 1/4 cup vegan butter (or regular butter)
- 1/2 cup chickpeas, cooked & drained
- 1 tablespoon chopped rosemary
- salt & pepper
- squeeze of 1/2 to 1 whole lemon, plus some zest (to taste)
- milk or water to thin, or more chickpeas if necessary to thicken
- 1.5 cup cauliflower, broken into small florets
- 1.5 cups cooked (or canned) chickpeas, drained
- olive oil
- minced garlic
- salt & pepper
- a few pinches chopped rosemary
- a sprinkle of capers
- an extra drizzle of olive oil
- a few pinches of red pepper flakes
- Preheat your oven to 400 degrees.
- Meanwhile, bring a large pot of salted water to boil, boil the cauliflower until tender, about 10-20 minutes.
- While cauliflower is boiling, start roasting the rest of the cauliflower and the chickpeas. Prep 2 baking sheets with foil. Separately toss the chickpeas and cauliflower with olive oil, garlic, rosemary salt & pepper. (I do this right on the baking sheet). Roast both in the oven until golden brown, about 25-35 minutes (check halfway through).
- Back to the boiling cauliflower... Drain it well, and transfer to a high speed blender. Add the rest of the purée ingredients and blend well. Taste and adjust, adding more salt, pepper, and/or lemon as necessary. If yours is too thick, add some water or milk. If it's too thin, add some more chickpeas. The consistency should be thinner and lighter than hummus. (*note that I used a vitamix, if you're using a regular blender yours might not be as smooth).
- Plate with a generous scoop of the purée and top it with the roasted cauliflower, chickpeas, a drizzle of olive oil, capers, a few small pinches of red pepper flakes, and another pinch of rosemary. And an extra squeeze of lemon if necessary.
you can make the cauliflower puree up to one day in advance. The texture might change overnight in the fridge, and you might want to blend it again just before serving.