We all know I'm a breakfast person. Let's be real, it's THE BEST MEAL. If you follow me on Instagram you're probably bored of my avocado toast variations, but fortunately for me, I am not. As much as I love my beloved morning meals, I've been getting real into lunch lately. I'm loving lazy afternoons spent leisurely cooking a fancy lunch. Workweek lunches can be bland and hectic, so I save the good ones for the weekend.
After playing around with *special* lunch recipes, this is my new favorite. It's light, but definitely not on flavor. Although I'm looking forward to not turning my oven on for the next few months (except for summer pies and tarts, of course), this meal is sure to hold you over till we get there.
ROASTED BABY PURPLE CAULIFLOWER, FRIED CORIANDER CHICKPEAS, CAPER DRESSING, CRUSHED PISTACHIO & GREEK YOGURT (Gluten-free, Vegetarian)
- 5 tablespoons olive oil, divided
- 1lb. purple baby cauliflower, de-stemmed
- 1 (14oz.) can of chickpeas, drained
- 1 teaspoon coriander
- 1/4 cup greek yogurt
- 1 lemon, juice + zest
- 1/4 cup crushed pistachios
- Sea salt to taste
- Freshly ground pepper
CAPER Dressing:
- 2 tbsp capers, drained
- 1 garlic clove, minced
- 1 lemon, juice
- 3-4 fresh mint leaves
- Sea salt to taste
- Freshly ground pepper
Preheat oven to 400 degrees. Drizzle about 2 tablespoons of olive oil on a large baking sheet. Add cauliflower to the pan, flipping to make sure they are coated on both sides. Squeeze the juice of one lemon over the baby cauliflower. Season with sea salt and roast for 30-35 minutes or until browned and tender.
In a small mason jar, muddle capers garlic and mint leaves together. Squeeze in lemon juice and season to taste with sea salt and pepper. Drizzle in a few tablespoons of olive oil until your desired consistency. Screw on mason jar lid and shake until well combined.
In a small mixing bowl, whisk together coriander with sea salt and freshly ground pepper to taste. Set aside
In a skillet, coat pan with 2-3 tablespoons of olive oil. Over medium-high heat, drop in chickpeas in batches, frying until golden and charred. While chickpeas are hot, sprinkle a generous amount of coriander seasoning. Place chickpeas on a paper towel-lined plate to soak up excess oil. Continuefrying in batches until all chickpeas are fried and seasoned.
To plate, smear a few tablespoons of greek yogurt before topping with whole cauliflower and fried chickpeas. Drizzle caper dressing generously over top. Garnish with crushed pistachios, sea salt, freshly ground pepper and fresh mint leaves.
