Charred Cauliflower & Chickpeas with Chili-Lime Drizzle
Ingredients
- 1 headcauliflower (about 6 cups florets)
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 1½ wholelime
- 1 tablespoonhoney
- ·salt
- ·black pepper
- ·cilantro (fresh)
Prep
- 01
Cut 1 head cauliflower into florets, about 1 1/2 inches each.
- 02
Mince 4 cloves garlic.
- 03
Chop a handful of fresh cilantro for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add cauliflower florets in a single layer and cook undisturbed for 4 minutes to char the bottom.
- 02
Stir, then cook another 3–4 minutes until the florets are deeply browned. Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the pan. Add minced garlic, red pepper flakes, and smoked paprika; cook for 30 seconds until fragrant.
- 04
Return the cauliflower to the pan. Add drained chickpeas and stir to coat. Cook for 2 minutes, tossing gently.
- 05
Squeeze juice from 1 lime into a small bowl. Whisk in 1 tablespoon honey. Drizzle over the pan and toss to coat. Season with salt and black pepper to taste.
- 06
Transfer to a serving plate. Squeeze the remaining half lime over top and scatter with fresh cilantro. Serve warm, optionally with rice or flatbread.
Spice Tips
For deeper heat, add 1/4 teaspoon cayenne pepper when you add the red pepper flakes. If you want a gentler spice, reduce red pepper flakes to 1/4 teaspoon. A drizzle of sriracha or hot sauce over the finished dish adds bright, living heat.
Leftovers keep 3 days refrigerated. Reheat gently in a skillet or microwave. Serve alongside rice, couscous, or warm pita for a more complete meal.