Developed by Sara Quessenberry for Cleveland Clinic Wellness
It’s easy to increase your vegetable intake when you know how to turn a head of cauliflower into a crispy-but-creamy, mouthwatering Mediterranean masterpiece. This flavorful dish is packed with vitamins, phytonutrients, fiber, and healthy fats.
Yield: 4 Servings
1 head cauliflower, cut into small florets
2 cloves garlic, smashed
3 tablespoons extra virgin olive oil
¼ teaspoon kosher salt
2 tablespoons pine nuts
1 yellow onion, thinly sliced
2 tablespoons tomato paste
6 tablespoons water
3 tablespoons white wine vinegar
3 tablespoons golden raisins
¼ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
15.5-ounce can (no salt) chickpeas, drained and rinsed
3 tablespoons chopped fresh flat-leaf parsley
- Heat the oven to 425°F.
- On a rimmed sheet pan, toss together the cauliflower, garlic, 2 tablespoons of the oil and ⅛ teaspoon of the salt. Spread into a single layer. Roast for about 30 minutes, stirring half way through, until golden brown and tender.
- Meanwhile, heat a large skillet over medium heat. Add the pine nuts and toast them, tossing often, for 3 to 5 minutes, until golden brown. Transfer to a small bowl.
- Add the remaining 1 tablespoon oil to the skillet. Stir in the onion and the remaining ⅛ teaspoon salt. Cook, covered tightly, for 3 to 5 minutes, stirring occasionally, until softened.
- In a small bowl, whisk together the tomato paste, water and vinegar. Add to the onion along with the raisins, red pepper and black pepper. Cook, stirring, for 1 minute. Add the chickpeas and cook for about 2 minutes, stirring, until heated through.
- Add the roasted cauliflower to the onion mixture and stir to coat. Serve topped with the parsley and pine nuts.
Calories: 324, Total Fat: 20 g, Saturated Fat: 2 g, Protein: 9 g, Carbohydrates: 30 g, Dietary Fiber: 8 g, Sugar: 9 g, Added Sugar: 0 g, Cholesterol: 0 mg, Sodium: 487 mg.