You’ve Never Eaten Cauliflower Like This! With Crispy Chickpeas and Creamy Bean Sauce

Golden brown cauliflower, creamy bean puree, and crispy chickpeas: this vegan oven dish brings plenty of flavor to your plate! Smoked paprika adds a spicy aroma, while parsley oil with lemon, pistachios, and pomegranate seeds makes the dish fresh and special.

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INGREDIENTS

For the cauliflower:
• 2 smaller heads of cauliflower
• 3 to 5 tablespoons olive oil
• 1 teaspoon mild smoked paprika
• Salt
• Black pepper

For the chickpeas:
• 400 g (14.1 oz) cooked chickpeas, drained
• 3 tablespoons olive oil
• ½ teaspoon ground cumin
• Salt

For the bean puree:
• 500 g (17.6 oz) cooked white beans, drained
• 100 to 150 ml (3.4 to 5.1 fl oz) vegetable broth
• 3 tablespoons tahini
• A bit of lemon juice
• 1 clove garlic
• Salt

For the parsley oil:
• A bit of fresh parsley
• Olive oil as needed
• 1 tablespoon lemon juice
• A bit of salt

For garnish:
• 30 g (1.1 oz) shelled pistachios
• 3 tablespoons pomegranate seeds


PREPARATION

1. Preheat the oven to 220 °C (428 °F) top/bottom heat. Clean the cauliflower and cut it into thick slices, keeping the stalk intact so the slices hold together. Place them on a large baking tray.

2. Mix the olive oil, smoked paprika, salt, and black pepper well. Brush the cauliflower slices on both sides with this mixture. Bake in the preheated oven for about 35 minutes until golden brown and soft.

3. Rinse the chickpeas, drain, and pat dry thoroughly. Mix with olive oil, cumin, and salt, and spread on another baking sheet. Place in the oven alongside the cauliflower and bake for about 25 to 30 minutes, stirring occasionally. If using two trays, swap the positions while baking.

4. Place the drained white beans in a pot with the vegetable broth and bring to a boil. Start with 100 ml (3.4 fl oz) of broth and add more as needed.

5. Add tahini and a bit of lemon juice. Press in the garlic clove. Mix everything well and bring briefly back to a boil. Remove from heat and puree until smooth. Season with salt.

6. Finely chop the parsley. Mix with olive oil, 1 tablespoon of lemon juice, and a bit of salt. Add enough oil so that the mixture can be drizzled over the cauliflower. Lightly crush in a mortar if desired.

7. Spread the warm bean puree on a plate and layer the roasted cauliflower on top. Distribute the chickpeas over it. Drizzle with parsley oil and garnish with pistachios and pomegranate seeds.

Enjoy! 💚

#Cauliflower #VeganRecipes #RoastedVegetables