Roasted Cauliflower with Crispy Leaves & Chickpeas
Cauliflower and chickpeas – sounds pretty basic, right? Almost like the forgotten leftovers from your pantry.
But wait! This combination is next-level.
By now, you’ll find roasted cauliflower in almost every trendy restaurant from Amsterdam to Tel Aviv.
And honestly, I feel like Ottolenghi himself would approve of this one.
Why? Because this humble vegetable transforms in the oven – it develops a deep, nutty aroma, gets crispy on the edges while staying tender inside. And the chickpeas? They absorb all those beautiful roasted flavors, bringing their earthy richness to the dish.
The best part? It’s a zero-waste wonder!
Cauliflower leaves don’t belong in the trash – they belong in your pan! Fry them in a little oil until super crispy. Not only does it add a delicious crunch, but it also makes your plate look next-level. Visual contrast? Check. Zero waste? Check. Sustainability award? Maybe.
And here’s a little trick for your chickpeas: Canned chickpeas are convenient, but if you cook them with baking soda, they turn out much softer, easier to digest, and absorb flavors even better. The baking soda breaks down the outer skin, making them extra creamy.
So, are you ready? Grab that cauliflower, show some love to the chickpeas, and let this recipe surprise you!
Ingredients:
1 can (400g) chickpeas (drained weight: approx. 240g)
½ tsp baking soda
1 tsp coarse salt
1 whole cauliflower (including the leaves!)
3 tbsp olive oil (+ more for serving)
80 ml raw tahini
120 ml cold water
½ lemon, juiced
½ tsp fine salt
Oil for frying
Servings: About 4 portions
Effort: low - medium 45 minutes (10 min active prep, 35 min roasting) – perfect for relaxed cooking.
Nutritional Value: strong This dish is high in fiber, plant-based protein, and healthy fats, thanks to chickpeas, cauliflower, and tahini – satisfying and nutrient-dense!
Michaela's Opinion: I love this dish because it’s simple, sustainable, and packed with flavor – minimal effort, yet pure comfort food that works in every season!
Inustructions:
1) Prepare the chickpeas:Drain and rinse the canned chickpeas in a sieve. Bring a pot of fresh water to a boil, add ½ tsp baking soda, and let them simmer for 10 minutes. Then drain and set aside.
💡 This step makes the chickpeas creamier and easier to digest!
2) Preheat the oven to 220°C (430°F). Cut the cauliflower into large florets and set the green leaves aside.
3) Blanch the cauliflower:Bring a large pot of water to a boil, add 1 tsp salt, and blanch the florets for 8 minutes. Drain well, then place them on a baking sheet lined with parchment paper. Toss with 2 tbsp olive oil & a pinch of salt, then roast for 25 minutes until golden brown.
4) Fry the cauliflower leaves:Heat about 3 cm of oil in a pan. Fry the leaves in batches for 1–2 minutes until crispy. Drain on paper towels and lightly salt them.
5) Make the tahini sauce:Whisk together tahini, cold water, lemon juice & ½ tsp salt in a bowl until creamy. If it’s too thick, add a little more water.
6) Assemble the dish:Place the roasted cauliflower & chickpeas in a bowl, drizzle with tahini sauce, and mix well. Serve topped with the crispy cauliflower leaves.
Michaelas Tip: Blanching makes the cauliflower tender inside while ensuring a crispy exterior when roasted. But there’s another way: Roasting it directly makes it extra crunchy and enhances its deep, nutty flavor. However, it will take a bit longer to cook.
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