Crispy Cauliflower and Chickpeas with Garlic Oil and Lemon
Ingredients
- 1 medium headcauliflower
- 2 cans (15 oz each)chickpeas
- ¼ cupolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 wholelemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Cut 1 medium head cauliflower into florets, roughly 2-3 inches each.
- 02
Mince 6 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add half the cauliflower florets in a single layer and cook without stirring for 4-5 minutes until deeply browned. Stir and cook another 2-3 minutes until tender-crisp. Transfer to a plate. Repeat with remaining 2 tablespoons oil and cauliflower.
- 02
Return all cauliflower to the skillet. Drain and rinse the chickpeas and add them to the pan. Toss to combine and cook for 2 minutes over medium heat.
- 03
Reduce heat to medium-low. Pour in the remaining oil and add the minced garlic and red pepper flakes. Stir constantly for 1-2 minutes until fragrant and the garlic just begins to brown.
- 04
Squeeze the lemon juice over everything and toss gently. Season with salt and pepper to taste. Top with fresh parsley and serve warm, with extra lemon wedges if desired.
Spice Tips
For warmth and depth, stir in 1/4 teaspoon smoked paprika with the garlic. If you prefer more heat, increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne. A splash of good vinegar (red wine or sherry) at the end adds brightness if your lemon is mild.
This dish is best served warm and fresh from the pan. Leftovers can be reheated gently in a skillet over low heat or eaten cold as a salad. You can add a dollop of tahini or Greek yogurt to the pan just before serving for extra richness.