Roasted Cauliflower & Crispy Chickpeas

Cauliflower, Chickpeas, Clif Family, Coconut, Dukkah, Side Dish -

Roasted Cauliflower & Crispy Chickpeas

Roasted Cauliflower & Crispy Chickpeas with Savory Coconut Dukkah

By Clif Family

We are always looking for new ways to use Dukkah spice blends in the kitchen. Savory Coconut Dukkah adds a great punch of flavors to this cauliflower and chickpea dish. Pair with Clif Family 2016 Rte Blanc Sauvignon Blanc.

Ingredients:

For Roasted Cauliflower

  • 1 head – Cauliflower
  • 1 TBSP – Clif Family Extra Virgin Olive Oil
  • 1 tsp – Sea salt, fine


For Crispy Chickpeas

  • 1 can – Cooked Chickpeas, washed, strained and patted dry
  • 1 TBSP – Clif Family Extra Virgin Olive Oil
  • 1 tsp – Sea salt, fine
  • 1 tsp – Curry Powder
  • ¼ tsp – Onion Powder
  • ¼ tsp – Garlic Powder
  • ¼ tsp – Cayenne Powder


For Lemon Yogurt

  • ½ cup – Greek Yogurt, whole milk
  • 1 TBSP  – + 1 tsp Lemon Juice
  • 1 tsp – Sea salt, fine
  • 2 TBSP – Water


Garnishes


Instructions:

  1. Preheat the oven to 450F. Prepare the head of cauliflower in a large mixing bowl by separating the florets and trimming and cutting the stems and leaves. Add the olive oil and sea salt and coat the cauliflower. Transfer the cauliflower to a baking dish and roast until the cauliflower has a nice color and texture, 12-18 minutes. Remove from oven and allow to cool.
  2. To prepare the chickpeas: In a sauté pan, add olive oil and chickpeas and sauté over a medium flame until chickpeas appear crispy. Add salt and spices to the pan and stir to combine. Sauté for one more minute, remove from heat and allow chickpeas to cool in the pan.
  3. To prepare Lemon Yogurt: Combine all ingredients in a bowl and stir thoroughly. Set aside in the fridge.
  4. To assemble: Place a good amount of the lemon yogurt on the base of the plate and arrange cauliflower and chickpeas on top. Garnish with Serrano chili slices, torn mint leaves, a drizzle of olive oil and a good sprinkling of Savory Coconut Dukkah.

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