Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon
extra virgin olive oil
2 Tbsp, divided
1 head(s), medium, roughly chopped
2 medium clove(s), thinly sliced
canned crushed tomatoes
2 cup(s), such as San Marzano tomato passato
1 Tbsp, sweet smoked variety
1 tsp, or hot paprika
store-bought preserved lemons
1 oz, finely chopped, divided (about 2 Tbsp)
15 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