Cauliflower heads with candied lemon and paprika grilled chickpeas - virtual workshop version
Vegetarian, Gluten free, Salted
Get ready to discover a crunchy salad on every level !
You can use corn flour instead of chickpea flour
Ingredients
Recipe for 2Cauliflower
Chickpeas
- Salt and pepper
- Olive oil

Preparation time: 30 min
Preheat your Oven at 400 °F
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To prepare before class
Ingredients
Make sure all of your ingredients are mesured and ready, strain your chickpeas and turn on your oven to 400F.
Material
2 mixing bowls, 1 chef knife, 1 cutting board, 1 baking sheet and 1 frying pan.
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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.
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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.
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Plating
In a bowl, mix together the cauliflower florets and the chickpeas. Put in serving bowls and garnish with fresh cilantro leaves.
Official partners
You can use corn flour instead of chickpea flour