CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
FARRO AND CAULIFLOWER PARMESAN
This dish has all of the crispy-melty-tomatoey appeal of a chicken or eggplant Parmesan, but it uses only one pot. Olive oil provides richness, and broiling lends a cheesy crunch without the mess of breading and frying. The pizzalike flavors and mellow cauliflower make it a (potentially) kid-friendly meal. Feel free to omit the olives if that makes more sense for your family. In fact, this dish is highly customizable: Add more or less red-pepper flakes, throw in some capers or use broccoli rabe instead of cauliflower. Any salty, hard aged cheese will work in place of Parmesan, like asiago or pecorino. Leftovers are great crisped in the oven.
Provided by Sarah DiGregorio
Categories dinner, grains and rice, main course, side dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 425 degrees. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
- Uncover the pan, stir, and continue baking uncovered until the farro is tender-chewy and the sauce is thick, about 15 minutes more. (If the farro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water, just to make sure the farro has enough liquid to become tender and saucy.)
- Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
- Turn on the broiler. Evenly cover the top of the farro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.
FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
- For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
- Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
- For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
- For the dukkah spice: Preheat the oven to 350 degrees F.
- Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
- Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.
ROASTED CAULIFLOWER AND CHICKPEAS
Steps:
- Preheat the oven to 400 degrees F.
- Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.
ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE
Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa
Provided by Rosie Birkett
Categories Dinner, Main course, Vegetable
Time 1h20m
Number Of Ingredients 22
Steps:
- Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
- Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
- Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
- Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.
Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
More about "cauliflower chickpeas and farro food"
ROASTED CAULIFLOWER AND FARRO SALAD RECIPE - COOKIE AND …
From cookieandkate.com
4.9/5 (123)Total Time 45 minsCategory SaladCalories 496 per serving
- To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.
- In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.
- Divide the avocado and greens between four dinner plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.
CRUSTY BAKED CAULIFLOWER AND FARRO – SMITTEN KITCHEN
From smittenkitchen.com
Servings 6Total Time 1 hrEstimated Reading Time 8 mins
ROASTED CAULIFLOWER AND CHICKPEA STEW - THE …
From themediterraneandish.com
ROASTED CAULIFLOWER AND RED PEPPER FARRO SALAD
From closetcooking.com
SPICED CAULIFLOWER & CHICKPEA BOWL - BLUE APRON
From blueapron.com
CAULIFLOWER WITH FARRO AND CHICKPEAS - HEALTHY VEGAN …
From food52.com
FARRO SALAD WITH ROASTED CHICKPEAS AND CAULIFLOWER
From wholegrainscouncil.org
ROASTED CAULIFLOWER WITH CHICKPEAS - TWO PEAS & THEIR …
From twopeasandtheirpod.com
FARRO WITH SPICE ROASTED CHICKPEAS AND CAULIFLOWER - THE …
From thespruceeats.com
4.2/5 (18)Total Time 45 minsServings 6Calories 406 per serving
CAULIFLOWER TIKKA MASALA WITH CHICKPEAS RECIPE | EATINGWELL
From eatingwell.com
FARRO SALAD WITH ROASTED CHICKPEAS AND CAULIFLOWER | OLDWAYS
From oldwayspt.org
CHICKPEA AND CAULIFLOWER CURRY RECIPE - BBC FOOD
From bbc.co.uk
CAULIFLOWER & CHICKPEAS WITH SAFFRON | CANADIAN LIVING
From canadianliving.com
FARRO WITH CAULIFLOWER - CHRISTINA COOKS
From christinacooks.com
GRILLED CHICKEN WITH FARRO & ROASTED CAULIFLOWER - EATINGWELL
From eatingwell.com
22 EASY CHICKPEA RECIPES - LOVE AND LEMONS
From loveandlemons.com
CAULIFLOWER CHICKPEAS AND FARRO | RECIPESTY
From recipesty.com
CAULIFLOWER CHICKPEAS AND FARRO | PUNCHFORK
From punchfork.com
FARRO SALAD WITH BALSAMIC ROASTED CAULIFLOWER & TOASTED CHICKPEAS
From thefullhelping.com
RECIPE: CHICKEN THIGHS, CAULIFLOWER CHUNKS, AND CHICKPEAS COOK …
From bostonglobe.com
CREAMY CAULIFLOWER CURRY | FOODTALK
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love