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

Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon

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


1 head(s), medium, roughly chopped


2 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 (garbanzo beans)

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