Wednesday, May 11, 2016

Roasted Cauliflower, Chickpeas and Harissa

Recently I had the fabulous opportunity to go to the restaurant Imperial and it was super amazing!  Between my fiance and I we got SRF wagyu flat iron, fried chicken, ember roasted potatoes, the meat plate, and the grilled caesar salad...yes we were stuffed by the end.  (Food pictured below.)  The flat iron was cooked rare which I prefer and it was so buttery and tender and amazing. The ember roasted potatoes had so much flavor with very simple and delightful ingredients. The fried chicken (the chef's special) was crunchy, tender, and moist all at the same time. The meat plate was fun but nothing to write home about. And the grilled caesar was so so delicious I couldn't get enough!  I can't wait to go back and try other amazing foods on their menu, and yes you should definitely go and eat at this restaurant.  Last night one of my best friends came over and I adapted this super delicious recipe for us.  It is a great summertime meal, light but still filling. Enjoy!

Serves 4

The Ingredients
1 head cauliflower, separated into bite-sized florets
¼ cup extra virgin olive oil
1 teaspoon cumin
1 15-ounce can chickpeas, drained
1 small red onion, finely sliced
3 tablespoons harissa (mild)
1 tablespoon garlic chili paste
½ bunch each Italian parsley and cilantro
1 lemon
3/4 cup crumbled feta cheese

The Process
1.  Heat the oven to 400 degrees.  Spread the cauliflower out on a large rimmed baking sheet. Add 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 20 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.

2.  Meanwhile, heat the remaining tablespoon oil in an 8 – 10-inch sauté pan. Add the onion and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft. Stir in the harissa and garlic chili paste along with 1 tablespoon water.

3.  Pick the leaves off the parsley and cilantro and tear into rough pieces; throw them over the chickpeas. Squeeze the lemon over and toss together with the onion mixture.  Then add the feta, toss and serve.

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