Friday, July 18, 2014
Curried Cauliflower and Chickpeas
- 1/2 cup dried apricots
- 1 large head cauliflower, trimmed and cut into bite-sized florets
- extra-virgin olive oil
- kosher salt and freshly-ground black pepper
- 1 teaspoon curry powder
- 1 14-ounce can chickpeas, rinsed, drained and dried
- 1 tablespoon dijon mustard
- 1 tablespoon coarse seeded mustard
- 2 teaspoons honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon white wine vinegar
- 1/4 cup chopped Italian parsley
- coarse sea salt (I like Maldon)
- Preheat oven to 425. In a small bowl, cover the apricots with hot water. Set aside and allow to “plump.”
- In a large bowl, toss the cauliflower florets with olive oil, salt, pepper and curry powder. Transfer to a parchment-lined baking sheet, and roast in the oven for 20 minutes. Remove from oven and add the chickpeas to the baking sheet. Toss around and return to the oven for an additional 20 minutes, until the cauliflower is soft and golden brown on the edges.
- Meanwhile, whisk together the mustards, honey, ginger and vinegar. While whisking, slowly add a couple teaspoons of olive oil, then add salt and pepper to taste.
- When the cauliflower is ready, remove from the oven and transfer to a large bowl. Drain the apricots and add them, then toss it all together with the mustard dressing while still warm. Garnish with chopped parsley and a sprinkle of coarse sea salt and eat!
# posted by Chelsea @ 10:06 AM 
