FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU

Fire-Roasted Cauliflower with Whipped Chickpeas and Cilantro Pistou image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 24

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Ingredients

1 bunch fresh cilantro, stems removed
1/2 bunch fresh Italian parsley
Juice of 1 lemon, plus more as needed
1 to 2 cloves garlic
Kosher salt and freshly ground black pepper
Olive oil, as needed
1 teaspoon chile flakes, optional
1 medium head cauliflower, cut into florets
1/4 cup blended oil (80/20)
One 15-ounce can chickpeas
1/3 cup olive oil
1/3 cup tahini
1 clove garlic, peeled
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup hazelnuts
1/2 cup pumpkin seeds
1/2 cup mixed black and white sesame seeds
1/4 cup coriander seeds
1/4 cup cumin seeds
1/4 cup sunflower seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
For the dukkah spice: Preheat the oven to 350 degrees F.
Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.