A unique combination of flavors. Even better if allowed to chill for a day.
Source: The Week February 10, 2023
. In a blender, combine 1 1/2 cups cilantro with mint, vinegar, garlic, 1/4 cup water, and 1/4 teaspoon each of salt and pepper. Blend on high until bright green and smooth, about 1 minute.
. In a large Dutch oven over medium-high, combine oil, 1 1/4 cups water and 1/2 teaspoon salt. Cover and bring to a boil, stir in cauliflower, and return to a boil. Re-cover and cook, stirring once or twice, until cauliflower is tender-crisp, 5 to 7 minutes; a little water will remain in the pot.
. Stir in chickpeas and the herb puree. Cook, uncovered and stirring gently, until chickpeas are heated through and cauliflower begins to absorb the sauce, about 2 minutes. Transfer to a serving dish, then cool for about 15 minutes.
. Stir in chile and remaining 1/2 cup cilantro. Taste and season with salt and pepper.
I used chile spice instead of fresh jalapeno. I also used a pre-cut bag of cauliflower florets. I thought it tasted best chilled after it sat for a day but can be eaten warm.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 47 | ||
Calories from Fat: 30 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.8mg | 1 % | |
Potassium 94mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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