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Roasted baby cauliflower, fried coriander chickpeas, caper dressing, crushed pistachio and greek yogurt

Serves 1-3, as a main course


5 tablespoons olive oil, divided
1lb. purple baby cauliflower, de-stemmed
1 (14oz.) can of chickpeas, drained
1 teaspoon coriander
1/4 cup greek yogurt
1 lemon, juice + zest
1/4 cup crushed pistachios
Sea salt to taste
Freshly ground pepper
caper Dressing: 
2 tbsp capers, drained
1 garlic clove, minced
1 lemon, juice
3-4 fresh mint leaves
Sea salt to taste
Freshly ground pepper 


Preheat oven to 400 degrees.  Drizzle about 2 tablespoons of olive oil on a large baking sheet.  Add cauliflower to the pan, flipping to make sure they are coated on both sides.  Squeeze the juice of one lemon over the baby cauliflower.  Season with sea salt and roast for 30-35 minutes or until browned and tender.
In a small mason jar, muddle capers garlic and mint leaves together.  Squeeze in lemon juice and season to taste with sea salt and pepper.  Drizzle in a few tablespoons of olive oil until your desired consistency.  Screw on mason jar lid and shake until well combined.
In a small mixing bowl, whisk together coriander with sea salt and freshly ground pepper to taste.  Set aside
In a skillet, coat pan with 2-3 tablespoons of olive oil.  Over medium-high heat, drop in chickpeas in batches, frying until golden and charred.  While chickpeas are hot, sprinkle a generous amount of coriander seasoning.  Place chickpeas on a paper towel-lined plate to soak up excess oil.  Continue  frying in batches until all chickpeas are fried and seasoned. 
To plate, smear a few tablespoons of greek yogurt before topping with whole cauliflower and fried chickpeas.  Drizzle caper dressing generously over top.  Garnish with crushed pistachios, sea salt, freshly ground pepper and fresh mint leaves.

For additional details, please visit the site of our generous contributor:  Sassy Kitchen


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