Cauliflower Puree Wroasted Cauliflower And Chickpeas Food

ROASTED CAULIFLOWER AND CHICKPEAS WITH HERBY TAHINI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the cauliflower lengthwise into 3/4-inch slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
• Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
• For the herby tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, parsley and cilantro, scallions, lemon juice, salt and water and process until combined and smooth.
• Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.

ROASTED AND PUREED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F.
• On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

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

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.

SHEET PAN BUFFALO CAULIFLOWER WITH ROASTED CHICKPEAS AND KALE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Trim the leaves of the cauliflower and then slice into thick steaks. Then cut each in half. Place on a large plate in a single layer. Drizzle with 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup buffalo sauce. Rub the cauliflower pieces on both sides, and place in a single layer on the prepared baking sheet, to one side.
• In a small bowl, toss together the chickpeas, the rest of the spices, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly combined. Pour out on the baking sheet off to one side.
• Roast until the chickpeas begin to get crispy, about 15 minutes.
• Remove from the oven and place the kale leaves on the baking sheet, on the empty side. Drizzle the top with the remaining olive oil and season with the remaining salt and pepper.
• Return to the oven and continue to roast until the kale is crispy, about 10 to 12 minutes.

ROASTED CAULIFLOWER AND GARLIC PUREE

Steps:

• Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
• Sprinkle with salt to your taste. We use a creole salt or spice.
• Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
• Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Heat oven to 400ºF.
• Spread cauliflower and chickpeas onto rimmed baking sheet; sprinkle with garlic and crushed pepper. Drizzle with oil.
• Bake 30 min.
• Transfer to serving bowl. Add cheeses and cilantro; mix lightly.