Warm salad of cauliflower with candied lemon and paprika grilled chickpeas
Vegetarian, Gluten free, Salted
IngredientsRecipe for 12 Tapas
- Salt and pepper
Preparation time: 40 min
Preheat your Oven at 400 °F
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.
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.
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.
In a bowl, mix together the cauliflower florets and the chickpeas. Put in serving bowls and garnish with fresh cilantro leaves.
You can use corn flour instead of chickpea flour
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