Riced Cauliflower with Baby Kale, Romanesco and Crispy Chickpeas

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 to 6

Here we combine three types of brassicas—cauliflower, kale and romanesco—into one delicious dish that’s filled with an array of textures and flavors. The cauliflower is chopped in a food processor to form small pieces that resemble rice, then quickly sautéed with the kale. The romanesco is roasted until nicely browned and tossed into the mix. Chickpeas roasted with smoked paprika lend crunch, while thinly shaved raw radishes add a peppery bite. Serve as a vegetarian main course or as a hearty side for grilled or roasted meats and fish.

Ingredients:

  • 1 head romanesco, trimmed and cut into small florets
  • 6 Tbs. (90 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 can (15 oz./470 g) chickpeas, drained, rinsed and patted dried
  • 2 tsp. smoked paprika, plus more for garnish
  • 1 cauliflower, 1 1/2 to 2 lb. (750 g to 1 kg), trimmed and cut into large chunks
  • 3 packed cups (3 oz./90 g) baby kale
  • 3 radishes, thinly shaved
  • 1 lemon, halved 
  • Flaky sea salt

Directions:

Position 1 rack in the upper third and 1 rack in the middle of an oven and preheat to 450°F (230°C).

In a large bowl, toss together the romanesco and 3 Tbs. of the olive oil, and season with kosher salt and pepper. Spread in a single layer on a baking sheet. In a medium bowl, toss together the chickpeas, smoked paprika and 2 Tbs. of the olive oil, and season with kosher salt and pepper. Spread in a single layer on another baking sheet. Transfer the romanesco to the middle rack of the oven and the chickpeas to the top rack. Roast until the romanesco is tender and beginning to brown and the chickpeas are crisp and the skins have split, about 15 minutes.

Meanwhile, in a food processor, process the cauliflower until broken down into small pieces that resemble rice, about 1 minute.

In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the cauliflower rice and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the kale and cook, stirring occasionally, until just wilted, about 3 minutes. Season to taste with kosher salt and pepper.

Remove the pan from the heat and stir in the roasted romanesco and chickpeas. Sprinkle with the radishes and add a squeeze of lemon juice. Garnish with a grinding of pepper and a generous pinch each of paprika and flaky sea salt. Serves 4 to 6.

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