Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon
- Total Time
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 oil2 Tbsp, divided
uncooked cauliflower1 head(s), medium, roughly chopped
garlic clove(s)2 medium clove(s), thinly sliced
canned crushed tomatoes2 cup(s), such as San Marzano tomato passato
paprika1 Tbsp, sweet smoked variety
chili powder1 tsp, or hot paprika
kosher salt2 tsp
store-bought preserved lemons1 oz, finely chopped, divided (about 2 Tbsp)
canned chickpeas15 oz, (1 can), drained and rinsed
- 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.
- 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.
- Serving size: 1 ¼ c