Photo of Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon by WW

Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
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.


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


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


  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