Name: Vegan Marinated Cauliflower with Chickpeas and Saffron
Total time: 4 h 55 min
Ingredients: ½ head cauliflower (1 pound), cored and cut into 1-inch florets; Salt and pepper; ⅛ teaspoon saffron threads , crumbled; ⅓ cup extra-virgin olive oil; 5 garlic cloves , smashed and peeled; 1½ teaspoons organic sugar; 1½ teaspoons smoked paprika; 1 small sprig fresh rosemary; 2 tablespoons sherry vinegar; 1 cup canned chickpeas , rinsed; ½ lemon , sliced thin; 1 tablespoon minced fresh parsley

Why This Recipe Works

First we blanched the cauliflower, softening it so that it would readily absorb the dressing. We established the marinade's base by blooming saffron in hot water to coax out more of its distinct, complex flavors. Heating smashed garlic cloves in olive oil infused the oil with flavor and tamed the garlic's harsh edge. Along with the saffron, smoked paprika gave the marinade a striking brick-red hue, and a sprig of rosemary provided earthy, aromatic flavor. Thin slices of lemon lent a bright citrus note and made for a pretty presentation. We stirred together our marinade, adding the saffron and some flavor-boosting sherry vinegar off the heat. We combined our marinade with the chickpeas and cauliflower and transferred the mixture to the refrigerator to rest, allowing the flavors to meld and deepen. After 4 hours, the chickpeas and cauliflower emerged with a golden hue, brimming with deep, complex flavor. Use a small sprig of rosemary, or its flavor will be overpowering. The garlic will become soft over time.

Before You Begin

This dish can be served cold or at room temperature.

Instructions

Bring 2 quarts water to boil in large saucepan. Add cauliflower and 1 tablespoon salt and cook until florets begin to soften, about 3 minutes. Drain florets and transfer to paper towel–lined baking sheet to drain.

Meanwhile, combine ¼ cup hot water and saffron in bowl; set aside. Heat oil and garlic in small saucepan over medium-low heat until fragrant and beginning to sizzle but not brown, 4 to 6 minutes. Stir in sugar, paprika, and rosemary sprig and cook until fragrant, about 30 seconds. Off heat, stir in saffron mixture, vinegar, 1½ teaspoons salt, and ¼ teaspoon pepper.

Combine florets, chickpeas, lemon, and saffron mixture in large bowl. Cover and refrigerate, stirring occasionally, for at least 4 hours or up to 3 days. To serve, discard rosemary sprig, transfer cauliflower and chickpeas to serving bowl with slotted spoon, and sprinkle with parsley.