Warm Spiced Cauliflower with Chickpeas and Pomegranate Seeds -- now that's a bowlful of YUM!
The Occasion: Interesting side dish for a casual dinner party with friends. Or a brown bag light lunch the next day.
The Recipe: The recipe for Roasted Warm Spiced Cauliflower with Chickpeas and Pomegranate Seeds comes from the original yummy mummy, Nigella Lawson. I admire Nigella’s low-key, stress-free approach to home cooking, the easy-going tone she takes in her writing, and the shortcuts she is willing to take. Check out the original recipe here.
The Recipe: The recipe for Roasted Warm Spiced Cauliflower with Chickpeas and Pomegranate Seeds comes from the original yummy mummy, Nigella Lawson. I admire Nigella’s low-key, stress-free approach to home cooking, the easy-going tone she takes in her writing, and the shortcuts she is willing to take. Check out the original recipe here.
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What Makes This Special: The unexpected pairing, the cauliflower and pomegranates, works extremely well. It’s a meatless protein-packed meal, plus it makes a lovely dish – so colorful! Click on the photos to enlarge them and read the captions.
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Kitchen Tip: Pomegranate seeds -- delicious morsels or messy red devils? Both are true. For me, the best way to peel a pomegranate without leaving bright red stains all over your kitchen is underwater. Cut the pomegranate in half and place in a bowl of water. Then use your hands to gently release the seeds from the tough membrane. Drain the water, pick out any stray bits of debris, and you'll be good to go!
The Verdict: Sometimes I think that cooks employ unusual pairings just for the sake of being wacky. I was worried this might be the case with our odd lot of cauliflower, chickpeas, and pomegranate. Happily I can report … nope, this is A-#1 delicious and well worth your time to give it a try. Wacky, yes, and wonderful too! Click on the photos to enlarge them and read the captions.
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Warm Spiced Cauliflower with Chickpeas and Pomegranate Seeds
Recipe source: Nigella Lawson featured in Simply Nigella
INGREDIENTS:
DIRECTIONS:
Recipe source: Nigella Lawson featured in Simply Nigella
INGREDIENTS:
- 1 small head cauliflower
- 3 tablespoons regular olive oil
- ½ teaspoon ground cinnamon
- 2 teaspoons cumin seeds
- 1 can (14 ounces) chickpeas, drained and rinsed
- 2 tablespoons harissa paste (use more or less according to taste; if you can’t find harissa, substitute another chili paste or sauce such as sriracha)
- 4 smallish ripe tomatoes
- 1 teaspoon sea salt flakes (or to taste)
- 4 tablespoons pomegranate seeds
- Large bunch fresh flat leaf parsley
DIRECTIONS:
- Preheat the oven to 425˚F.
- Trim the cauliflower and divide into small florets.
- Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat.
- Pour the contents of the bowl into a sheet pan or medium size baking dish. Place in the oven to roast for 15 minutes.
- Add the chickpeas to the same bowl used earlier. Taste the harissa to determine exactly how much to add, then add it and toss to coat.
- Cut the tomatoes into quarters (or smaller chunks if the tomatoes are large) and add them to the bowl. Mix.
- When the cauliflower has finished cooking for 15 minutes, remove the tray, and quickly add the chickpeas and tomatoes over the cauliflower. Stir or toss to combine before returning to the oven for another 15 minutes until the cauliflower is tender.
- When it’s ready, remove the pan from the oven and sprinkle the salt over the vegetables. Move the vegetables to a serving bowl, then add half of the pomegranate seeds and toss to combine.
- Garnish each serving with torn or roughly chopped parsley leaves and a few of the remaining pomegranate seeds.
What is your favorite dish with an unusual ingredient pairing? Tell us in the Comments
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