Cauliflower and Chickpeas with Ras El Hanout Dressing
This popular dish stays on the Central Provisions menu year-round. (At the restaurant, however, the cauliflower is fried, not roasted—if you own a deep fryer, you can try that method instead.) Make the dressing at least a day ahead to allow the intense flavors to meld.
- 1 tablespoon ground Aleppo pepper
- ½ cup canola oil
- 1 large shallot minced
- 2 cloves garlic minced
- ¼ cup ras el hanout spice blend
- 2 tablespoons honey
- ¼ cup red verjus or low-acid red wine vinegar
- Kosher salt to taste
- 1 large head cauliflower cut into florets
- 1½ cup cooked chickpeas or rinsed, drained, and patted dry canned chickpeas
- ⅓ cup canola oil
- Kosher salt to taste
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 cup fresh mint leaves
- 1 cup fresh flat-leaf parsley leaves
- 1 Gala or Honeycrisp apple cut into matchsticks
- Freshly ground black pepper to taste
- 1 cup French-style feta cheese try Valbreso
- 1 lemon zested
- ►Cook Aleppo pepper and canola oil in a small saucepan over medium-low heat until fragrant, 8 to 10 minutes. Remove from heat and let steep for 1 hour.
- ►Heat 1 tablespoon Aleppo pepper oil in a medium sauté pan over medium heat. Add shallot and garlic and sweat until translucent and fragrant, 2 to 3 minutes. Add ras el hanout and remaining Aleppo pepper–oil and cook until very aromatic, 3 to 4 minutes. Pour mixture into small saucepan used to steep Aleppo pepper and add honey and verjus. Let mixture steep for at least 2 hours.
- ►Blend until smooth and season with salt.
- ►Place a rack in center of oven and heat oven to 450°F.
- ►Toss together cauliflower, chickpeas, and canola oil in a large bowl until vegetables are evenly coated. Spread out evenly on a rimmed baking sheet and season with salt. Bake until cauliflower is golden brown and tender and chickpeas are crispy, 30 to 45 minutes, rotating baking sheet halfway through cooking.
- ►Return roasted cauliflower and chickpeas to large bowl and drizzle with ras el hanout dressing to taste (you may have extra). Season with salt.
- ►Combine olive oil and lemon juice in a medium bowl. Add mint, parsley, and apple and toss to coat. (Note: If mint leaves are large, tear into bite-size pieces just before adding to bowl.) Season with salt and pepper.
- TO SERVE
- ►Spoon dressed, roasted vegetables onto a warmed platter and sprinkle with apple-herb mixture and feta. Garnish with lemon zest and serve.