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Cauliflower and Chickpeas with Ras El Hanout Dressing

Cauliflower and Chickpeas with Ras El Hanout Dressing
Serves 4
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. 1 tablespoon ground Aleppo pepper
  2. ½ cup canola oil
  3. 1 large shallot, minced
  4. 2 cloves garlic, minced
  5. ¼ cup ras el hanout spice blend
  6. 2 tablespoons honey
  7. ¼ cup red verjus (or low-acid red wine vinegar)
  8. Kosher salt, to taste
  1. 1 large head cauliflower, cut into florets
  2. 1½ cup cooked chickpeas (or rinsed, drained, and patted dry canned chickpeas)
  3. ⅓ cup canola oil
  4. Kosher salt, to taste
  5. 1 tablespoon olive oil
  6. 1 teaspoon lemon juice
  7. 1 cup fresh mint leaves
  8. 1 cup fresh flat-leaf parsley leaves
  9. 1 Gala or Honeycrisp apple, cut into matchsticks
  10. Freshly ground black pepper, to taste
  1. 1 cup French-style feta cheese (try Valbreso)
  2. 1 lemon, zested
  2. ►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.
  3. ►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.
  4. ►Blend until smooth and season with salt.
  1. ►Place a rack in center of oven and heat oven to 450°F.
  2. ►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.
  3. ►Return roasted cauliflower and chickpeas to large bowl and drizzle with ras el hanout dressing to taste (you may have extra). Season with salt.
  4. ►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.
  6. ►Spoon dressed, roasted vegetables onto a warmed platter and sprinkle with apple-herb mixture and feta. Garnish with lemon zest and serve.
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culture: the word on cheese

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