I concocted this dish yesterday — following a sudden, unambitious inspiration — but people liked it and said I should transcribe the recipe. So, here you go, people:
Step 1: Boil some chickpeas. They’ll taste so much better than the canned ones. You will probably need less than 1 cup of dry chickpeas for this but since cooking them is a bit of a commitment, why not make more and use the rest to whip up some delicious homemade hummus?
To cook the chickpeas:
soak overnight rinse add new water (1:4), bring to a boil add 1 small peeled onion and 1-2 garlic cloves (and an herb of choice — I like bay leaf and oregano) simmer covered for 2 hours (I add salt to the water after 1.5 hours of simmering) drain (reserve some of that liquid if you’re also making hummus)
If you are not convinced this would make any difference, go ahead, use canned chickpeas (15 oz).
While chickpeas are simmering (or sitting in a can):
Wash 1 head cauliflower, dry, and cut into florets Pre-heat oven to 400F Toss . . . CONTINUE READING → cauliflower & chickpeas salad
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