Cauliflower, or as my oldest grandson used to say ‘white broccoli’, is one of my favorite vegetables whether raw or roasted. This vegetable side, or Vegetarian main dish, is quite delicious. I ate the leftovers and enjoyed them as well. Another creative way to enjoy white broccoli!
Cauliflower ‘Wedge’ with Creamy Parmesan Peppercorn
INGREDIENTS:
- For the Cauliflower:
- 2 heads cauliflower stems removed and cut into 8 wedges
- 8 tbsp. melted unsalted butter
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp dried dill
- 1 tsp. garlic powder
- For the Dressing:
- 1/2 cup blended cottage cheese (or plain yogurt)
- 1/4 cup mayonnaise
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp garlic powder
- 1-2 tbsp. lemon juice
- 1-2 tbsp. minced parsley
- 1/2 cup freshly grated Parmesan cheese
- 1 tbsp. water, or more. to thin
- For the chickpeas:
- 1 15 oz. can chickpeas, rinsed and drained
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. sumac (optional)
DIRECTIONS:
- Preheat the oven to 450 degrees Fahrenheit. Line a sheet pan or roasting pan with parchment paper and set aside.
- Make the butter: Add the melted butter, paprika, salt, dill and garlic powder to a small bowl and mix. Place the cauliflower onto the parchment paper, coat each wedge completely in the butter, cover with foil and roast for 25-30 minutes.
- Make the chickpeas: Add the dried chickpeas to a sheet pan and dry roast them for 8 minutes, then remove from the oven and add the oil and spices. Toss to coat and roast another 8-10 minutes.
- Make the dressing: Add all ingredients in a medium bowl and mix to combine.
- Plate the cauliflower, spoon the dressing over the top and top with parsley and the chickpeas.
Recipe from Starinfinitefood on Instagram
Fork Lore 