Who says simple meals can’t still be fancy? This quick We Know You Have 10 Minutes recipe is plate-lickingly good. In our opinion, you can never go wrong combining chickpeas and cauliflower, especially when they’re sauteed and caramelized with a splash of balsamic vinegar. A pro-tip: to get the cauliflower to cook quickly, cut into very, very small florets. The lemony yogurt is really the star of the dish. It’s tart and acidic flavours amplify the subtle sweetness and earthiness of the other ingredients and honestly, we could just eat the yogurt alone, it’s so, so good. You can use any plain yogurt, but if you want to really explode the flavour of this dish, choose a thick Greek variety. Then top with mint to add a bit of freshness. It’s shocking a dish that tastes this good only takes 10 minutes to make!
Spicy Sauteed Cauliflower and Chickpeas
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 to 4
Chickpea Cauliflower Saute
2 Tbsp extra virgin olive oil
½ tsp granulated garlic powder
½ to 1 tsp red pepper flakes (depending on spice preference)
1 can chickpeas, drained and rinsed
1 small or ½ large cauliflower (about 4 cups), chopped into very small florets
2 tsp balsamic vinegar
½ tsp sea salt
Pinch of pepper
½ cup plain, unsweetened yogurt (dairy or non-dairy)
¼ lemon, squeezed
Splash of extra virgin olive oil
¼ tsp sea salt
Pinch of pepper
Few mint leaves
Squeeze of lemon
1. Place a large, wide skillet over medium-high heat. Add in the oil, swirl around the pan to coat the bottom, then toss in the granulated garlic powder and red pepper flakes. Saute for 30 seconds until fragrant.
2. Add in the chickpeas and cauliflower. Shake the pan so they’re coated in the oil. Pour in the balsamic vinegar, sea salt and pepper. If the pan seems too dry, add in another Tbsp of oil. Toss well to coat.
3. Leave the chickpeas and cauliflower undisturbed and let everything saute for 3-5 minutes. Seriously — no stirring — let them do their thing! After 3-5 minutes, toss and saute for another 3 minutes until the chickpeas and cauliflower are slightly browned.
4. If the cauliflower still seems too hard and hasn’t quite cooked yet, add about ⅓ to ½ cup water and cover to soften the cauliflower. This will take about 5-ish minutes.
5. While the chickpeas and cauliflower are cooking, combine the yogurt, lemon, oil and salt and pepper, then spread it on the bottom of a platter or plate.
6. Place the chickpeas and cauliflower on top of the lemony yogurt, squeeze a bit of lemon and add fresh mint leaves over to garnish.
Get the how-to recipe here: