The cauliflower with chickpeas and olives is a simple and wholesome recipe, perfect for winter and everyday cooking. It’s quickly prepared in a skillet, and it’s ideal when you’re craving a warm, flavorful, and rustic dish without too many complications. The cauliflower becomes soft and enveloping thanks to the tomato sauce, while the chickpeas add substance and make the dish more complete. The olives, in turn, bring that savory note that ties all the flavors together.
It’s a versatile recipe, great as a rich side dish or as a vegetarian main course, perhaps accompanied by a slice of bread to mop up the sauce. A practical and comforting idea to bring seasonal vegetables to the table in a different way… try it too because it’s truly delicious!
Here are more seasonal ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Seasonality: Winter
Ingredients
- 1 cauliflower
- 8 oz cooked chickpeas
- 1 cup tomato sauce
- 2 tbsps black olives (or Taggiasca)
- 1 spring onion (or 1 clove of garlic)
- 1 sprig rosemary
- fennel seeds (to taste)
- extra virgin olive oil
- salt
Tools
- Skillet
- Pot
- Strainer
Preparation
Detach the florets from the cauliflower and wash them well in cold water.
Cook them in salted boiling water for about 5-7 minutes, then drain them. They should still be quite firm.
Chop the spring onion and sauté it in a skillet with a dash of oil, a sprig of rosemary, and a small handful of fennel seeds (if you like them).
Add the cauliflower and the chickpeas (1). Stir and let them brown for a few moments.
Now add the tomato sauce, diluted with 2-3 tbsps of hot water, and the olives (2). Season with salt and enhance the taste with pepper, chili, or spices.
Cover it and let it simmer on low heat for 10-15 minutes, or until the cauliflower is tender to your liking. If the sauce dries out too much, add more water (or vegetable broth).
The cauliflower with chickpeas and olives is ready, excellent as a vegetarian main course or as a rich winter side dish.
Tips and Notes
Adjust the cooking of the cauliflower according to your taste and the size of the florets. You can steam it instead of boiling it.
You can use black olives, Taggiasca olives, Greek olives, or others of your choice.
Season with herbs and spices to taste (curry, paprika, thyme, marjoram, sage, etc.).
FAQ
How do you store cauliflower with chickpeas and olives?
If you have leftovers, you can store it in the refrigerator, in a well-sealed container, for 1-2 days. Then you just need to reheat it in a pan.
