Citrus-Spiced Cauliflower and Chickpea Skillet
Ingredients
- 1 head, about 1.5 poundscauliflower
- 1 can (15 oz)canned chickpeas (or dried, cooked)
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1lime
- ¾ cupvegetable broth
- ·kosher salt
- ·black pepper
- ¼ cup, packedcilantro
- 1 small, optionaljalapeño
Prep
- 01
Cut 1 head of cauliflower into bite-sized florets (about 1.5 inches).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop a small jalapeño into thin slices (optional).
- 05
Chop 1/4 cup packed cilantro.
- 06
Drain and rinse 1 can (15 oz) chickpeas.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and cook for 3–4 minutes until softened and beginning to brown.
- 02
Add the minced garlic, cumin, and smoked paprika. Stir constantly for 30 seconds until fragrant.
- 03
Add the cauliflower florets and drained chickpeas. Stir to coat in oil and spices. Cook for 3 minutes, stirring occasionally.
- 04
Pour in 3/4 cup vegetable broth. Bring to a simmer, then reduce heat to medium. Cover and cook for 10–12 minutes, stirring once halfway through, until the cauliflower is tender and the liquid has reduced slightly.
- 05
Squeeze the lime juice into the pan. Taste and adjust salt and black pepper.
- 06
Transfer to a serving bowl or platter. Top with chopped cilantro and jalapeño slices if using. Serve warm.
Spice Tips
For deeper warmth, add 1/4 teaspoon cayenne pepper when you add the cumin. If you want a creamier finish, stir in 1/4 cup coconut milk just before serving. A pinch of red pepper flakes adds gentle heat without overpowering the citrus.
Serve over rice, couscous, or with warm pita bread to soak up the bright broth. Leftovers keep well in the refrigerator for up to 3 days.