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Roasted cauliflower & chickpeas with capers & raisins

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Based on Dig Inn’s Sicilian Roasted Cauliflower with Chickpeas recipe.

Ingredients

Scale
  • for roasting:
  • 2 cups cooked or canned chickpeas
  • 1 medium head cauliflower, cut into bite-sized florets
  • 3 tbsp olive oil
  • salt and pepper, to taste
  • for the breadcrumbs (optional):
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/4 cup coarse breadcrumbs (I used Panko)
  • 1/2 tsp chopped fresh thyme
  • red pepper flakes, to taste
  • for the dressing:
  • 1/2 cup vegetable or chicken broth
  • 2 tbsp apple cider vinegar
  • 1–2 tsp honey
  • 1 tbsp grainy Dijon mustard (if using a completely whole grain variety, like Maille old-fashioned Dijon, use 2 tsp whole grain and 1 tsp regular mustard)
  • 1/3 cup raisins or currants (can substitute chopped dates; see Notes below)
  • 2 tbsp capers
  • for serving:
  • 2 tbsp chopped fresh parsley
  • squeeze lemon juice
  • toast, for serving

Instructions

  1. Preheat oven to 425 degrees. Toss cauliflower florets and chickpeas with 3 tablespoons of the olive oil in a large bowl. Season generously with salt and pepper. Spread in a single layer onto one or two large, rimmed baking sheets. Roast in the oven, tossing occasionally, for about 30 minutes, or until golden and crispy.  (You may need more or less time, depending on your oven.)
  2. Meanwhile, heat a skillet on medium heat and add the remaining tablespoon of olive oil. Add the garlic and cook for a minute or two, or until just golden. Add the breadcrumbs, thyme, salt and pepper to taste, and red pepper flakes, then reduce heat to low and continue to cook slowly until the breadcrumbs are golden brown, another 3-4 minutes. Transfer to a paper towel-lined plate to drain.
  3. Add the chicken broth to the same saucepan and bring it to a boil over high heat. Add the vinegar, honey, and mustard, and whisk to combine. Add the dried fruit of your choice, then cook until liquid reduces by about half, about 5 minutes or so. (See Notes if using dates.)
  4. By this time, the cauliflower and chickpeas should be about done. Remove from oven and let cool briefly, then transfer to the same large bowl you used earlier. Toss with the chicken broth mixture, the capers, and a squeeze of lemon juice. Season to taste with salt and pepper, sprinkle with breadcrumbs and fresh chopped parsley, then enjoy over toast or on its own. Enjoy!

Notes

If using chopped dates, you may not need as much chicken broth depending on how soft and fresh they are. If they’re particularly sticky and soft, use 1/4 cup chicken broth instead of 1/2 cup, and add the dates at the same time you add the capers, rather than adding them to the chicken broth. If you like, you can puree 1/2 cup or so of the cauliflower and chickpeas to use as a spread on the toast, which I thought helped keep the rest from rolling off, as things tend to do when I eat them. 🙂

Find it online: https://tworedbowls.com/2016/01/19/roasted-cauliflower-chickpeas/