Preview

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 !

Note

You can use corn flour instead of chickpea flour

Ingredients

Recipe for 2

Cauliflower

0.25 Unit(s)

Cauliflower

1 Unit(s)

Preserve lemon

1 Unit(s)

Lemon juice

1 Tbsp

Dijon mustard

1 Tsp

Honey

1 Unit(s)

Green onion

2 Sprig(s)

Fresh cilantro

Chickpeas

0.50 Can(s)

Canned chickpeas (540 ml)

1 Tbsp

Chick peas flour

1 Tsp

Smoked paprika

1 Tsp

Garlic powder

Preparation time: 30 min

Preheat your Oven at 400 °F

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.
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.