Name: Hot and Smoky Cauliflower and Chickpeas
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 1 teaspoon salt; black pepper, for sprinkling; 1 (24 ounces/680 gram) bag Beleaf Frozen Cauliflower Florets, defrosted and patted dry; 14 ounces (400 grams) Tuscanini Chickpeas, drained, rinsed, and patted dry; 1 teaspoon lemon zest; 1/4 cup prepared techinah; 3 cubes Gefen Frozen Parsley; 1 tablespoon water, if needed; 1 tablespoon toasted sesame seeds; Ta’amti Harissa, for drizzling (optional); 2 tablespoons chopped cilantro

Hot and Smoky Cauliflower and Chickpeas

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This awesome dish is just bursting with flavor. It’s hot, smoky, and delicious. I confess to eating about half the pan!

Ingredients

Hot and Smoky Cauliflower and Chickpeas

3 tablespoons olive oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1 teaspoon salt
black pepper, for sprinkling
1 (24 ounces/680 gram) bag Beleaf Frozen Cauliflower Florets, defrosted and patted dry
14 ounces (400 grams) Tuscanini Chickpeas, drained, rinsed, and patted dry
1 teaspoon lemon zest

Toppings

1/4 cup prepared techinah
3 cubes Gefen Frozen Parsley
1 tablespoon water, if needed
1 tablespoon toasted sesame seeds
Ta’amti Harissa, for drizzling (optional)
2 tablespoons chopped cilantro

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barbacue barbecue barbeque BBQ cauliflower chavi feldman chickpeas garbanzo beans grill hot smoky vegetable side

Directions

In a large bowl, whisk together the olive oil, garlic, cumin, smoked paprika, onion powder, salt, and pepper. Add the cauliflower and chickpeas to the bowl and mix well until coated.
Preheat your grill. Place the cauliflower and chickpeas into a grill basket or in a nine- x 13-inch (20- x 30-centimeter) disposable aluminum grilling pan (with holes on the bottom). Grill for 25–30 minutes, tossing every 10 minutes or so, until the cauliflower is browned at the edges and the chickpeas are crispy. Transfer to a serving dish and toss with lemon zest. (See note for oven directions.)

Whisk together techinah, parsley cubes, and up to one tablespoon water if your techinah is too thick.
Drizzle the roasted cauliflower and chickpeas with the techinah sauce. Sprinkle with toasted sesame seeds and drizzle with a bit of harissa sauce, if desired.
Top with chopped cilantro and serve immediately.

Notes:

If you don’t have a grill, you can easily make this in the oven by placing the cauliflower and chickpeas on a baking sheet and roasting at 425 degrees Fahrenheit (220 degrees Celsius) for 40–45 minutes, tossing every once in a while until done.

Description:

Props and Styling by Renee Muller
Photography by Hudi Greenberger

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barbacue barbecue barbeque BBQ cauliflower chavi feldman chickpeas garbanzo beans grill hot smoky vegetable side

Ingredients

Hot and Smoky Cauliflower and Chickpeas

3 tablespoons olive oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1 teaspoon salt
black pepper, for sprinkling
1 (24 ounces/680 gram) bag Beleaf Frozen Cauliflower Florets, defrosted and patted dry
14 ounces (400 grams) Tuscanini Chickpeas, drained, rinsed, and patted dry
1 teaspoon lemon zest

Toppings

1/4 cup prepared techinah
3 cubes Gefen Frozen Parsley
1 tablespoon water, if needed
1 tablespoon toasted sesame seeds
Ta’amti Harissa, for drizzling (optional)
2 tablespoons chopped cilantro

Directions

Step 1 - Prepare the Hot and Smoky Cauliflower and Chickpeas

In a large bowl, whisk together the olive oil, garlic, cumin, smoked paprika, onion powder, salt, and pepper. Add the cauliflower and chickpeas to the bowl and mix well until coated.
Preheat your grill. Place the cauliflower and chickpeas into a grill basket or in a nine- x 13-inch (20- x 30-centimeter) disposable aluminum grilling pan (with holes on the bottom). Grill for 25–30 minutes, tossing every 10 minutes or so, until the cauliflower is browned at the edges and the chickpeas are crispy. Transfer to a serving dish and toss with lemon zest. (See note for oven directions.)

Step 2 - Prepare the Toppings

Whisk together techinah, parsley cubes, and up to one tablespoon water if your techinah is too thick.
Drizzle the roasted cauliflower and chickpeas with the techinah sauce. Sprinkle with toasted sesame seeds and drizzle with a bit of harissa sauce, if desired.
Top with chopped cilantro and serve immediately.

Step 3 - Credits

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2 Comments

Tamar Hirth • 4 years ago

this is definitely a family favorite!!! its absolutely delicious!!

Yehudis perr • 4 years ago

This recipe is delicious! I made the oven version. Perfect for winter friday nights. Can't wait for the summer to try the grill version. Oh and of course I doubled it!

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Hot and Smoky Cauliflower and Chickpeas

Directions

Prepare the Hot and Smoky Cauliflower and Chickpeas

Prepare the Toppings

Credits

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Tell Us How It Went: Share Your Experience

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