Roasted Cauliflower & Chickpeas with Nuts, Spices, and Raisins

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

Adapted from this recipe and this recipe

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. 

Enjoy! 

Roasted Chimichurri Cauliflower

Arg! Why is doing taxes so totally horrible? I don't own a house, or have any loans, and I'm not married.  I seriously have the easiest taxes to file, ever. So, I sat down today to do my taxes, thinking it would a breeze. Three hours and 4 meltdowns later (by meltdowns, I mean crying, yelling, stomping—we're pretty much talking full on toddler temper tantrums here), I finally got them filed. After that fiasco, I was exhausted, and insanely grumpy. Incredible-Hulk style grumpy. Biscuit was nervously meowing and pacing in circles around me, and Evan had locked himself in the bedroom to avoid my wrath.  Note to self for next year: remember, doing taxes isn't easy. Plan on that.

But you know what is easy? Roasted chimichurri cauliflower. 

Remember that chimichurri you tossed with leftover chicken for a budget-friendly dinner? Well, now you can use the leftover chimichurri to brighten up roasted cauliflower! Seriously, you WANT to do this. Even after tax-filing-from-hell, you'll have enough energy for this one. And it's just zingy enough, that it might put a little pep back in your post-tax step. After roasting, the lemon and garlic get all tangy, and the red pepper flakes take on some extra heat for a little kick at the end of each bite. And, since you made the sauce* already, this dinner takes about 4 minutes to put together—or as long as it takes you to break down a head of cauliflower. While it's roasting, you can sit back and relax. Have a glass of wine… or an old fashioned. No judgement here. After my day, I'm going real old-fashioned—skipping the extras, and just going straight for the whiskey. Plan on THAT. 

Roasted Chimichurri Cauliflower

1/2 recipe of chimichurri

1 head cauliflower, rinsed and separated into florets
S&P

Grated parmesan

Preheat oven to 400. Drain a little bit of the excess liquid off of the chimichurri, and toss the rest of the sauce with cauliflower. Salt and pepper to taste. Arrange on a sheet pan or roasting dish, and roast for 25-30 minutes, or until slightly browned and just getting crispy on the edges. Remove from oven and sprinkle with parm. 

*Every time I write, say, or hear the word sauce, I think/say to myself "that sauce is BOSS." I also have a really strong desire to end every one of my posts with "I HEARD that!" 


Is that weird?

Chimichurri Chicken Salad

The other day on the bus I heard another rider talking about how expensive it is to cook at home. How much more expensive it is than eating out. Maybe that girl eats at way cheaper restaurants than I do, or maybe she just doesn't understand how to make her dollar stretch in the kitchen. I mean, don't get me wrong, home cooking isn't always cheap. Especially if you like to use quality ingredients and lots of produce. It adds up. But, that's why you gotta make it stretch. And, once you get more comfortable in the kitchen, and start building up a pantry, it's even easier to cook homemade meals for less. 

I'm always looking for ways to make my groceries go further, and to waste less. Coming up with interesting leftover-revivals is a good place to start. You can mix this tasty chimichurri with leftover roast chicken and serve a ton of different ways. And, you should end up with leftover chimichurri, which can be used in a million other ways, in a million other recipes. 

Chicken Chimichurri Salad

Chimichurri adapted from Epicurious

1/3 cup olive oil

1/3 cup fresh lemon juice

5 garlic cloves, minced

1 small shallot, minced

1 teaspoon red pepper flakes

3/4 cup chopped parsley

1/4 cup chopped cilantro

flakey sea salt

1 cup cooked chicken, chopped

1/2 English cucumber, cubed

For chimichurri, whisk together olive oil through cilantro, and salt to taste. Let mixture sit for about 20 minutes, for flavors to meld. Combine chicken, cucumbers, and about half of the chimichurri. Add more salt or chimichurri if needed. Serve on crusty grilled french bread, in a wrap, on a pita with hummus and feta, or even in an endive leaf. Or just eat it, because you'll want to. Store remaining chimichurii in a jar in the fridge for up to a week.