Crispy Cauliflower and Chickpeas with Warm Garlic Oil
Ingredients
- 1 large headcauliflower
- 2 cans (15 oz each)chickpeas (or cooked from dried)
- ¼ cupolive oil
- 6 clovesgarlic
- 1lemon
- ½ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh parsley
Prep
- 01
Chop 1 large head of cauliflower into bite-sized florets.
- 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.
- 02
Add cauliflower florets and cook, stirring occasionally, until golden and tender, 12–15 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Drain and rinse chickpeas, then add to the pan. Cook, stirring gently, for 2 minutes until warmed through.
- 04
Push cauliflower and chickpeas to the side of the pan. Add remaining 2 tablespoons olive oil and minced garlic to the empty space. Cook for 1–2 minutes, stirring constantly, until garlic is fragrant and just golden.
- 05
Squeeze lemon juice over everything. Sprinkle with red pepper flakes, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and chopped parsley. Toss gently and serve.
Spice Tips
For more heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A dash of smoked paprika adds depth. Finish with fresh mint or basil instead of parsley for a different flavor profile.
Serve with crusty bread or rice to soak up the garlic oil. Leftovers reheat well and taste even better the next day.