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
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)
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
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.