Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon

2
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
This recipe originally by Missy Robins from Breakfast, Lunch, Dinner... Life!: Recipes and Adventures from My Home Kitchen, has been modified slightly by WW with permission.

Ingredients

extra virgin olive oil

2 Tbsp, divided

uncooked cauliflower

1 head(s), medium, roughly chopped

garlic clove(s)

2 medium clove(s), thinly sliced

canned crushed tomatoes

2 cup(s), such as San Marzano tomato passato

paprika

1 Tbsp, sweet smoked variety

chili powder

1 tsp, or hot paprika

kosher salt

2 tsp

store-bought preserved lemons

1 oz, finely chopped, divided (about 2 Tbsp)

canned chickpeas

15 oz, (1 can), drained and rinsed

Instructions

  1. Place 1 1/2 Tbsp oil in a large nonstick skillet set over medium-high heat. Once oil is warm, add cauliflower (in batches if necessary); cook, stirring occasionally, until it starts to become tender and caramelized, about 12 minutes. Transfer cauliflower to a serving bowl; set aside.
  2. Add remaining 1/2 Tbsp oil and garlic to skillet; tilt pan so garlic cooks in oil. Once it sizzles, about 30 seconds, add tomatoes, both types of paprika, salt and 1 Tbsp preserved lemon. Cook mixture, stirring occasionally, until slightly concentrated and flavors are well-combined, about 5 minutes. Return cauliflower to skillet along with chickpeas; stir well to combine. Cover skillet and cook until cauliflower is tender, about 6 minutes; season to taste with salt (optional). Transfer mixture to a serving bowl and sprinkle with the remaining 1 Tbsp preserved lemon. Serve immediately.
  3. Serving size: 1 ¼ c

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