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Cauliflower heads with candied lemon and paprika grilled chickpeas

Vegetarian, Gluten free, Salted

L'idée déco

You can use corn flour instead of chickpea flour


Recipe for 12 Tapas


1 Unit(s)
1 Unit(s)
Preserve lemon
3 Tbsp
Olive oil
0.50 Unit(s)
Lemon juice
1 Tbsp
Dijon mustard
1 Tsp
5 Sprig(s)
Fresh cilantro


1 Can(s)
Chick peas (540 ml)
2 Tbsp
Olive oil
2 Tbsp
Chick peas flour
2 Tsp
Smoked paprika
1 Tsp
Garlic powder
1 Tsp
5 Turn(s)
Black peppercorns
  • Salt and pepper

Preparation time: 40.00 min

Preheat your Oven at 400.00 °F

  • Prep

    Open the can of chickpeas and rince well.

    Cut the florets of your cauliflower head

    Finely chop the candied lemon

    Tear of the cilantro leaves from the sprigs.

  • Cauliflower

    In a hot pan with a dash of oilve oil, cook the florets with a pinch of salt.

    Mix 3 or 4 times and deglaze with 100 ml of water.

    Remove from heat and add the mustard, olive oil, honey and lemon juice and mix well.

    Season to taste and mix in the candied lemon.

  • Chickpeas

    Pour the peas in a large bowl and add flour, olive oil, paprika, garlic and salt. Mix well to cover all the peas.

    Pour the peas on a baking tray covered with cooking paper and bake in the oven for 30 minutes.

  • Plating

    In a bowl, mix together the cauliflower florets and the chickpeas. Put in serving bowls and garnish with fresh cilantro leaves.

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You can use corn flour instead of chickpea flour

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