Sicilian Cauliflower with Chickpeas

My nonna would be one happy lady if she knew I created this lovely concoction. I bring to you my Sicilian cauliflower with chickpeas. All I can say is, bomb.com. I love this dish so so much! You can serve it hot, cold, as a side, as a main, on top of a salad… the options are endless!

Ingredients

• 1 can of chickpeas

• A handful of fresh basil (about 10 leaves)

• 1-2 heads cauliflower, cut into bite-sized florets

• 5 Tablespoons olive oil

• ¼ cup of capers

• Salt & pepper

• Hot pepper flakes

• ½ a lemon

• Head of garlic

Steps

1. Heat the oven to 375 degrees.

2. Cut the bottom the entire garlic clove. Drizzle 2 tablespoons of olive oil the freshly cut bottom and place it facing down on tin foil. Close the tinfoil until all the air pockets are out. Roast the garlic for about 30 minutes. Once golden, set aside.

3. Cut the cauliflower into bite size pieces. In a baking sheet coat the bottom with 2 tablespoons of olive oil and cook cauliflower for 10-12 minutes or until roasty and soft. For the last 5 minutes add the chickpeas into the same pan.

4. Once cooked transfer cauliflower and chickpeas into a bowl.

5. Add the ¼ cup of capers, roasted garlic, 3 tablespoons of olive oil, a pinch of hot peppers flakes, salt , pepper, and chopped up fresh basil into the bowl. Gently mix it all together and wa-la!