Cauliflower with Chickpeas, Smoked Paprika and Preserved Lemon
3
Points®
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
Cauliflower
1 head(s), medium, roughly chopped
Garlic
2 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 (garbanzo beans)
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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