Roasted Cauliflower Head on a bed of Chickpeas, Smothered in a Creamy Parsley, Basil Pesto Dressing and topped with Toasted Marcona Almonds and Pickled Sweety Peppers

This roasted cauliflower can be the perfect vegetarian meal as it is served on a bed of chickpeas which provide protein. Or, you can serve it as an impressive side dish, perfect to impress guests at any potluck. I served it simply next to a cheeseboard and a few other apps for a girls night out. It was a hit and served ten comfortably as a healthy appetizer.

The creamy mediteranean herb dressing is poured over the top and mixed into the chickpeas which were almost whole, just slightly mashed for texture.

Pickled sweety peppers provided a sweet and tart pickled flavor and the Marcona almonds add a salty crunch. Another good option for the almonds are any of the almonds from Trader Joes with a mediterranean flavor. The almonds roasted with rosemary are all good with this, rosemary being a traditional mediterranean herb, compliments the others. It would also be delicious with Trader Joe’s roasted truffle almonds.

Prep Time: 15 minutes

Cook Time Cauliflower: 45 minutes

Fresh Chickpeas cook time: Overnight Soak and 1 - 1/12 hour cook time

Canned Chickpeas: No cook time

Serves:

4 for dinner

6 as side

10 as appetizer

Ingredients:

1 whole cauliflower head

1 12 oz bag of dried chick peas, or 2 cans of drained chickpeas

Bay leaf

2-3 Tbs of jarred mini sweety peppers

½ cup Marcona almonds

salt and pepper

Creamy herb dressing for baking, drizzling and mashing into chickpeas:

1 cup roughly chopped fresh parsley

1 cup roughly chopped fresh basil leaves

½ cup olive oil, since this oil will not be cooked, use a really good flavored oil

⅓ cup of Vegan mayonnaise or Avocado mayonnaise, mixed with ⅓ cup water

4 Tbs apple cider vinegar

2 cloves garlic

2 Tbs fresh lemon juice

2 Tbs honey

1 tsp salt

½ tsp pepper

Directions:

If making fresh chickpeas, start the day before. If not, skip this step and go directly to making the sauce. For fresh chickpeas: Soak the dried chickpeas overnight. Drain. Place in a large saucepan, cover with water, add 2 teaspoons salt and a bay leaf. Bring to simmer. Simmer for 1- 1 ½ hours until you like the consistency. Drain, set aside or keep in refrigerator until use.

Preheat oven to 400. Prepare the sauce. Place all of the ingredients for the sauce into a blender. Blend well.

Prepare the cauliflower by trimming off and removing all of the outer leaves. Trim the bottom so that it stands straight on its own. Rinse and dry. Brush the cauliflower with 1/2 of the prepared sauce, reserving the rest for mashing into the chickpeas before serving.

Place the cauliflower into a dutch oven lined with parchment paper. Cover. Roast for 40 minutes.

To serve: Warm up the drained chickpeas, mash some of the creamy sauce into them. Add salt and pepper to taste. Place chickpeas on plate, top with cauliflower, top with more dressing, sprinkle on sweety peppers and marcona almonds. Serve warm.