{"id":35682,"date":"2018-10-28T19:45:24","date_gmt":"2018-10-28T23:45:24","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35682"},"modified":"2023-01-18T16:47:59","modified_gmt":"2023-01-18T21:47:59","slug":"cauliflower-and-chickpeas-with-ras-el-hanout-dressing","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cauliflower-and-chickpeas-with-ras-el-hanout-dressing\/","title":{"rendered":"Cauliflower and Chickpeas with Ras El Hanout Dressing"},"content":{"rendered":"
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Cauliflower and Chickpeas with Ras El Hanout Dressing<\/h2>\n
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This popular dish stays on the Central Provisions menu year-round. (At the restaurant, however, the cauliflower is fried, not roasted\u2014if you own a deep fryer, you can try that method instead.) Make the dressing at least a day ahead to allow the intense flavors to meld.<\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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DRESSING<\/h4>
  • 1<\/span> tablespoon<\/span> ground Aleppo pepper<\/span><\/li>
  • \u00bd<\/span> cup<\/span> canola oil<\/span><\/li>
  • 1<\/span> large shallot<\/span> minced<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • \u00bc<\/span> cup<\/span> ras el hanout spice blend<\/span><\/li>
  • 2<\/span> tablespoons<\/span> honey<\/span><\/li>
  • \u00bc<\/span> cup<\/span> red verjus<\/span> or low-acid red wine vinegar<\/span><\/li>
  • Kosher salt<\/span> to taste<\/span><\/li><\/ul><\/div>

    VEGETABLES<\/h4>
    • 1<\/span> large head cauliflower<\/span> cut into florets<\/span><\/li>
    • 1\u00bd<\/span> cup<\/span> cooked chickpeas<\/span> or rinsed, drained, and patted dry canned chickpeas<\/span><\/li>
    • \u2153<\/span> cup<\/span> canola oil<\/span><\/li>
    • Kosher salt<\/span> to taste<\/span><\/li>
    • 1<\/span> tablespoon<\/span> olive oil<\/span><\/li>
    • 1<\/span> teaspoon<\/span> lemon juice<\/span><\/li>
    • 1<\/span> cup<\/span> fresh mint leaves<\/span><\/li>
    • 1<\/span> cup<\/span> fresh flat-leaf parsley leaves<\/span><\/li>
    • 1<\/span> Gala or Honeycrisp apple<\/span> cut into matchsticks<\/span><\/li>
    • Freshly ground black pepper<\/span> to taste<\/span><\/li><\/ul><\/div>

      TO SERVE<\/h4>
      • 1<\/span> cup<\/span> French-style feta cheese<\/span> try Valbreso<\/span><\/li>
      • 1<\/span> lemon<\/span> zested<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        • DRESSING<\/div><\/li>
        • \u25baCook Aleppo pepper and canola oil in a small saucepan over medium-low heat until fragrant, 8 to 10 minutes. Remove from heat and let steep for 1 hour.<\/div><\/li>
        • \u25baHeat 1 tablespoon Aleppo pepper oil in a medium saut\u00e9 pan over medium heat. Add shallot and garlic and sweat until translucent and fragrant, 2 to 3 minutes. Add ras el hanout and remaining Aleppo pepper\u2013oil and cook until very aromatic, 3 to 4 minutes. Pour mixture into small saucepan used to steep Aleppo pepper and add honey and verjus. Let mixture steep for at least 2 hours.<\/div><\/li>
        • \u25baBlend until smooth and season with salt.<\/div><\/li><\/ul><\/div>

          VEGETABLES<\/h4>
          • \u25baPlace a rack in center of oven and heat oven to 450\u00b0F.<\/div><\/li>
          • \u25baToss together cauliflower, chickpeas, and canola oil in a large bowl until vegetables are evenly coated. Spread out evenly on a rimmed baking sheet and season with salt. Bake until cauliflower is golden brown and tender and chickpeas are crispy, 30 to 45 minutes, rotating baking sheet halfway through cooking.<\/div><\/li>
          • \u25baReturn roasted cauliflower and chickpeas to large bowl and drizzle with ras el hanout dressing to taste (you may have extra). Season with salt.<\/div><\/li>
          • \u25baCombine olive oil and lemon juice in a medium bowl. Add mint, parsley, and apple and toss to coat. (Note: If mint leaves are large, tear into bite-size pieces just before adding to bowl.) Season with salt and pepper.<\/div><\/li>
          • TO SERVE<\/div><\/li>
          • \u25baSpoon dressed, roasted vegetables onto a warmed platter and sprinkle with apple-herb mixture and feta. Garnish with lemon zest and serve.<\/div><\/li><\/ul><\/div><\/div>\n
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            This popular dish stays on the Central Provisions menu year-round. (At the restaurant, however, the cauliflower is fried, not roasted\u2014if you own a deep fryer, you can try that method instead.) Make the dressing at least a day ahead to allow the intense flavors to meld. <\/p>\n","protected":false},"author":11,"featured_media":35683,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31],"tags":[2378,5535,4117,6451,6449,5532,6450],"coauthors":[842],"class_list":["post-35682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","tag-cauliflower","tag-central-provisions","tag-chefs-dish","tag-chickpea","tag-chickpeas","tag-chris-gould","tag-ras-el-hanout-dressing"],"acf":[],"yoast_head":"\nCauliflower and Chickpeas with Ras El Hanout Dressing<\/title>\n<meta name=\"description\" content=\"This popular dish stays on the Central Provisions menu year-round. 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