I know that pumpkin and pear month is in full swing, but you know what else just screams fall? Other than, you know… ghosts, black cats, witches, and goblins. Cauliflower, nuts, and lotsa warm spices!
I made this cauliflower couscous a little while ago, and was crazy about the flavors. So good. Like, I just wanted to eat it every day. But, the problem is that my food processor is really small and sucky, so processing a whole head of cauliflower into tiny little couscous-like balls takes forever, is a major pain, and makes a big giant mess. So, I combined that recipe with Gwyneth's roasted cauliflower and chickpeas. OMG GUYS!
This dish is so freaking good, I'm seriously obsessed. I mean... it might be the best cauliflower I've ever had. EVER. I made it last week and ate it all, the entire thing, by myself. That's an entire head of cauliflower in one meal, in case you were wondering. I just can't stop. And it takes like five minutes to prep (plus 40 or so to cook), so it's super duper easy. Please say you'll make it!
Roasted Cauliflower & Chickpeas with Nuts, Spices, and Raisins
1 can of chickpeas, rinsed, drained and lightly dried (with a towel or paper towel)
1 head of cauliflower, cut up into florets
1-2 tablespoons olive oil
1 tablespoon za'atar
1/2 teaspoon red pepper flakes
Salt & pepper
3/4 cup cashews
1/2 cup golden raisins
juice of 1 lemon
1/2 cup fresh parsley, chopped
Preheat oven to 425 degrees. Spread chickpeas and cauliflower on a baking sheet, and drizzle with olive oil, za'atar, pepper flakes, salt, and pepper. I use a pretty generous amount of salt, but you can taste the raw cauliflower or chickpeas to get it how you want it. Toss everything together or give it a good shake to mix.
Roast for about 30 minutes, then add the cashews to the tray, and roast another 5-10 minutes, until cauliflower is golden. Remove from oven, and add to a big bowl. Toss with raisins, lemon juice, and parsley. I like a lot of parsley, but that's up to you.