CAULIFLOWER PUREE W/ROASTED CAULIFLOWER AND CHICKPEAS

CAULIFLOWER PUREE W/ROASTED CAULIFLOWER AND CHICKPEAS image

Number Of Ingredients 20

Part 1: cauliflower purée:
3 cups cauliflower
3 cloves of garlic
1/4 cup vegan butter (or regular butter)
1/2 cup chickpeas, cooked & drained
1 tablespoon chopped rosemary
salt & pepper
squeeze of 1/2 to 1 whole lemon, plus some zest (to taste)
milk or water to thin, or more chickpeas if necessary to thicken
Part 2: roasted chickpeas & cauliflower
1.5 cup cauliflower, broken into small florets
1.5 cups cooked (or canned) chickpeas, drained
olive oil
minced garlic
salt & pepper
a few pinches chopped rosemary
Part 3: plate with:
a sprinkle of capers
an extra drizzle of olive oil
a few pinches of red pepper flakes

Steps:

1. Preheat your oven to 400 degrees. 2. Meanwhile, bring a large pot of salted water to boil, boil the cauliflower until tender, about 10-20 minutes. 3. While cauliflower is boiling, start roasting the rest of the cauliflower and the chickpeas. Prep 2 baking sheets with foil. Separately toss the chickpeas and cauliflower with olive oil, garlic, rosemary salt & pepper. (I do this right on the baking sheet). Roast both in the oven until golden brown, about 25-35 minutes (check halfway through). 4. Back to the boiling cauliflower... Drain it well, and transfer to a high speed blender. Add the rest of the purée ingredients and blend well. Taste and adjust, adding more salt, pepper, and/or lemon as necessary. If yours is too thick, add some water or milk. If it's too thin, add some more chickpeas. The consistency should be thinner and lighter than hummus. (*note that I used a vitamix, if you're using a regular blender yours might not be as smooth). 5. Plate with a generous scoop of the purée and top it with the roasted cauliflower, chickpeas, a drizzle of olive oil, capers, a few small pinches of red pepper flakes, and another pinch of rosemary. And an extra squeeze of lemon if necessary.