I started this meal before we left for the epic hour-long basketball game, and I put it all together when I got back. So it’s a good meal for when you’re distracted, it doesn’t take long to make, and it keeps well, either together or in its separate elements. You roast the chickpeas, cauliflower, shallot, garlic and herbs all together, and if they sit in a warm oven, they only become better. You boil the kale on top of the stove, and then you add the raisins, almonds and cheese at the end, with a squeeze of lemon. If you don’t have manchego, not to fear! Any cheese you like would work here, or no cheese at all! Similarly, if you don’t have kale you could substitute chard, spinach, or collards. The boys mixed this with basmati rice to make a sort of pilaf, and David and I ate it atop lightly dressed lettuce and arugula to make a sort of warm salad. Good either way!!
Here’s Jurassic 5 with The Game.
1 smallish head of cauliflower, cut into florets
1 shallot, minced
1 clove garlic, not peeled, but skin pierced
2 t rosmary
1 t each dried thyme, sage, and basil
1 can chickpeas, rinsed and very well drained
olive oil to coat
3 cups kale or chard, washed or chopped
1/3 cup golden raisins
1/3 cup toasted or roasted sliced almonds, crushed
1/2 cup grated manchego cheese (or any cheese you like!)
Juice of half a lemon
salt and plenty of freshly ground pepper
Bed of greens or basmati rice (or both!) to serve.
Preheat the oven to 425. Combine the cauliflower, chickpeas, herbs, and shallot and toss with just enough olive oil to coat – 1 or 2 tablespoonfuls should do it. Spread this mixture on a tray in a single layer and put the clove of garlic on the side of the tray.
Roast for 25 minutes, give or take, until the chickpeas and cauliflowers start to brown. Stir occasionally, to brown everything evenly.
Meanwhile, boil the kale or chard in salted water for about 10 minutes, till soft but still bright and flavorful. Drain, and when cool enough to handle, chop roughly.
Combine the cauliflower, chickpeas and kale. Mash the garlic and stir this in. Scatter the raisins and almonds over the top, and grate the cheese over. Squeeze half a lemon (or to taste) over the mixture and toss lightly. Season with salt and plenty of freshly ground pepper. Serve over basmati rice or a lightly dressed green salad.