Tuesday, February 03, 2015

roasted cauliflower and chick peas with lemon and truffle salt

I have been going HAM on the combination of truffle salt and fresh lemon lately. They make any meal taste a little bit fancy and lot bit bright and fresh. Roasted vegetables have been the main target. Here, I roasted cauliflower and chick peas, adding the truffle salt and lemon both before and after cooking. The flavors are both deep and bright. A great winter meal that's vegan (oops!). (Seriously, though, if you're trying to get into a vegan's pants, this dish just might do it. Super sexy.)

Roasted Cauliflower and Chick Peas with Lemon and Truffle Salt 
-1 medium head of cauliflower, cut into florets
-1 can of chick peas, drained and rinsed
-1 head of garlic, separated and peeled
-about 2 teaspoons truffle salt, divided
-zest and juice from 1 lemon
-2 Tablespoons olive oil 
preheat oven to 450ºF. Toss the cauliflower, chick peas and garlic cloves with the lemon zest, about half of the truffle salt and the olive oil in a large glass baking dish. Roast until starting to brown, then stir and roast until nice and brown, about 30 minutes total. Squeeze the lemon juice on just out of the oven and sprinkle with the rest of the lemon juice. Serve with crusty bread.

No comments: