Chickpeas, cauliflower, curry vinaigrette.
Seldom do I see a recipe from a magazine that I feel compelled to try right the away.
Often it is the opposite.
The following recipe of Chickpeas, Cauliflower, Curry Vinaigrette, and Spiced Yogurt is an adaptation from Fine Cooking magazine.
Reading the recipes it may feel as they are so many steps.
Do not get concerned about all of them, they are pretty simple to follow and easy to prepare—more for your convenience.
Some helpful tips to prepare this wonderful recipe
- I used canned chickpeas however, you can use dried and soak them for 6 hours up to overnight in the refrigerator.
- Either way, you may choose to go, can, or dry, when ready to prepare this recipe, always cook them for about 10 minutes with a garlic clove, bay leaves, and or thyme.
- Do roast the cauliflower in the oven for about 15 to 20 minutes. Simply cut the same size florets, place them on a cookie sheet. Season with salt and pepper and olive oil to cover all the florets. Turn once during the baking process.
- You can prepare the spiced yogurt the night before to have all the ingredients blend well. Optional of course.
A rich, healthy, and delicious dish that will work well by itself, or alongside:
The possibilities are endless. Great to bring to your summer picnic BBQ.
The yogurt binds every flavor as well as enhances them giving the vegetables a great flavor.
Of course, you can also substitute the chickpeas with the fava beans or cannellini.
Chickpeas, Cauliflower, Curry Vinaigrette
FOR THE BEANS
- 8 ounces chickpeas
- 1 ½ teaspoon sea salt
FOR THE SPICED YOGURT
- 1 cup nonfat Greek Yogurt
- ½ cup sour cream
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- salt and pepper
FOR THE DRESSING
- 2 tablespoons lemon juice
- 1 ½ tablespoon honey
- ⅓ cup golden raisin
- 1 teaspoon curry powder
- ¼ cup olive oil
FOR THE SALAD
- 1 head of cauliflower, trimmed and cut into bite-size pieces roasted
- 2 tablespoons olive oil
- ¼ cup almonds, chopped
- ½ cup mint, leaves
- salt and pepper, to taste
MAKE THE BEANS
- Rinse a can of chickpeas and place it in a small saucepan. Add water to cover and add the salt. Cook over medium-low heat for 10 to 15 minutes or until the chickpeas are tender and still retain their shape. Let them cool off to room temperature in their liquid.
MAKE THE SPICED YOGURT
- In a medium bowl combine the yogurt, sour cream, coriander, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Cover and refrigerate until ready to use.
MAKE THE DRESSING
- In a small bowl, whisk the lemon juice and the honey. Add the raisins and let them soak for 15 minutes. Remove the raisins with a slotted spoon and reserve.
- To the remaining liquid, add the curry powder and ½ teaspoon salt. Whisking constantly, add the olive oil in a small steady stream.
MAKE THE SALAD
- Position a rack in the center of the oven, and heat the oven to 425F. On a large rimmed baking sheet, toss the cauliflower florets with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast stirring once, until golden-brown and tender, 15 to 20 minutes.
- Transfer the cauliflower and any browned bits on the pan to a large bowl. Drain the chickpeas, then transfer them o the bowl with the cauliflower. Add the dressing and toss to combine.
- Spread the yogurt evenly on the bottom of a large serving platter. Spoon the cauliflower mixture on top of the yogurt, and top with the raisins, almonds, and mint leaves.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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