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Vegan Marinated Cauliflower with Chickpeas and Saffronnated_cauliflower.jpg
Vegan Marinated Cauliflower with Chickpeas and Saffron
Source: America's Test Kitchen "Vegan for Everybody"  Category: Vegan Appetizers
Prep Time: 15 min  Marinating time: 4 hours Total Time: 4 hours 15 min  Serves 6 to 8
Vegan / Gluten Free I Refined Sugar Free
Contains nightshades
About this recipe
This elegant tapas-style appetizer is brimming with flavors and will make a great addition to any holiday table. Saffron, smoked paprika and sherry vinegar enliven the cauliflower and give it a bright brick-red hue, chickpeas add some substance and thin slices of lemon lent a bright citrus note and made for a pretty presentation. 

1/2 head cauliflower (1 pound), cored and cut into 1-inch florets

Pink Himalayan salt (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper

1/8 tsp. saffron threads, crumbled

1/3 cups extra-virgin olive oil (I use Newman's Own Organic Extra Virgin Olive Oil)

5 garlic cloves, smashed and peeled

1 tsp. maple syrup (I use Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont)

1 1/2 tsp. smoked paprika (try Badia Smoked Paprika 16 oz)

1 small sprig fresh rosemary

2 Tbsp. sherry vinegar (try Columela Sherry Vinegar (Solera 3) Reserva)

1 cup canned chickpeas, drained and rinsed (I use Eden Organic Garbanzo Beans, No Salt Added, 15-Ounce Cans)

1/2 lemon, sliced thin

1 Tbsp. minced fresh parsley

1. Prepare the ingredients.
2. Bring 2 quarts water to boil in large saucepan. Add cauliflower and 1 tablespoon salt and cook until florets begin to soften, about 3 minutes. Drain florets and transfer to paper-towel lined baking sheet to drain.

3. Meanwhile, combine 1/4 cup hot water and saffron in bowl; set aside. Heat oil and garlic in small saucepan over medium-low heat until fragrant and beginning to sizzle but not brown, 4 to 6 minutes. Stir in maple syrup, paprika, and rosemary sprig and cook until fragrant, about 30 seconds. Off heat, stir in saffron mixture, vinegar, 1 1/2 teaspoons salt,  and 1/4 teaspoon pepper.


4. Combine florets, chickpeas, lemon, and saffron mixture in large bowl. Cover and refrigerate, stirring occasionally, for at least 4 hours or up to 3 days. To serve, discard rosemary sprig, transfer cauliflower and chickpeas to serving bowl with slotted spoon, and sprinkle with parsley.  

Use a small sprig of rosemary, or its flavor will be overpowering. The garlic will become soft overtime.
This dish can be served cold or at room temperature.
Keep leftovers in an airtight container in refrigerator.
Serving suggestion:
Best served on its own.
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