Roasted Cauliflower and Chickpeas with Romesco and Sumac Onions
By Malcolm JacksonPublished on January 20, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
1 red onion, halved and cut through root end into ¼‐inch-thick slices3 tablespoons sherry vinegar, divided2 tablespoons lemon juice ½ cup extra-virgin olive oil, divided1 tablespoon ground sumac 1½ teaspoons table salt, divided½ teaspoon sugar 1 head cauliflower (2 pounds), cored and cut into 2‐inch florets1 (15‐ounce) can chickpeas, rinsed⅔ cup drained jarred roasted red peppers, patted dry¼ cup slivered almonds, toasted 6 tablespoons fresh parsley leaves, divided1 garlic clove, minced8 ounces Belgian endive, leaves seperated
Before You Begin
The sumac-pickled onion and the romesco sauce can be refrigerated separately for up to 3 days; bring them to room temperature before serving. The sumac adds tartness and fruitiness, but you can omit it. Use red wine vinegar if you don’t have sherry vinegar.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Combine 1 red onion, halved and cut through root end into ¼‐inch-thick slices; 2 tablespoons sherry vinegar; 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; 1 tablespoon ground sumac; ¼ teaspoon table salt; and ½ teaspoon sugar in bowl and microwave until steaming, about 2 minutes; set aside for serving.
- Toss 1 head of cauliflower, cored and cut into 2‐inch florets; 1 rinsed can chickpeas; ¼ cup extra-virgin olive oil; and 1 teaspoon salt together on rimmed baking sheet, then spread into even layer over sheet. Roast until cauliflower is golden in spots, about 20 minutes. Stir, then redistribute evenly over sheet. Continue to roast until lightly charred throughout, 8 to 10 minutes.
- Meanwhile, process ⅔ cup drained jarred roasted red peppers, ¼ cup toasted slivered almonds, ¼ cup fresh parsley leaves, 1 minced garlic clove, remaining 1 tablespoon sherry vinegar, remaining 3 tablespoons extra-virgin olive oil, and remaining ¼ teaspoon salt in food processor until smooth, about 1 minute. Season romesco with salt and pepper to taste.
- Arrange 8 ounces Belgian endive leaves in even layer over serving platter, then top with cauliflower and chickpeas. Dollop with romesco, sprinkle with sumac onions and remaining 2 tablespoons fresh parsley leaves, and serve.
Time
45 minutesYield
Serves 4Ingredients
1 red onion, halved and cut through root end into ¼‐inch-thick slices
3 tablespoons sherry vinegar, divided
2 tablespoons lemon juice
½ cup extra-virgin olive oil, divided
1 tablespoon ground sumac
1½ teaspoons table salt, divided
½ teaspoon sugar
1 head cauliflower (2 pounds), cored and cut into 2‐inch florets
1 (15‐ounce) can chickpeas, rinsed
⅔ cup drained jarred roasted red peppers, patted dry
¼ cup slivered almonds, toasted
6 tablespoons fresh parsley leaves, divided
1 garlic clove, minced
8 ounces Belgian endive, leaves seperated
Ingredients
1 red onion, halved and cut through root end into ¼‐inch-thick slices
3 tablespoons sherry vinegar, divided
2 tablespoons lemon juice
½ cup extra-virgin olive oil, divided
1 tablespoon ground sumac
1½ teaspoons table salt, divided
½ teaspoon sugar
1 head cauliflower (2 pounds), cored and cut into 2‐inch florets
1 (15‐ounce) can chickpeas, rinsed
⅔ cup drained jarred roasted red peppers, patted dry
¼ cup slivered almonds, toasted
6 tablespoons fresh parsley leaves, divided
1 garlic clove, minced
8 ounces Belgian endive, leaves seperated
Ingredients
1 red onion, halved and cut through root end into ¼‐inch-thick slices
3 tablespoons sherry vinegar, divided
2 tablespoons lemon juice
½ cup extra-virgin olive oil, divided
1 tablespoon ground sumac
1½ teaspoons table salt, divided
½ teaspoon sugar
1 head cauliflower (2 pounds), cored and cut into 2‐inch florets
1 (15‐ounce) can chickpeas, rinsed
⅔ cup drained jarred roasted red peppers, patted dry
¼ cup slivered almonds, toasted
6 tablespoons fresh parsley leaves, divided
1 garlic clove, minced
8 ounces Belgian endive, leaves seperated
Why This Recipe Works
Nutty romesco sauce unites roasted cauliflower and chickpeas with crisp, slightly bitter endive and tangy, quick-pickled red onion for a sheet-pan meal that’s a study in contrasts. High-heat roasting yields soft, burnished cauliflower and crispy chickpeas. Other bitter greens, such as escarole, frisée, and chicory, can be used in place of the endive.
Before You Begin
The sumac-pickled onion and the romesco sauce can be refrigerated separately for up to 3 days; bring them to room temperature before serving. The sumac adds tartness and fruitiness, but you can omit it. Use red wine vinegar if you don’t have sherry vinegar.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Combine 1 red onion, halved and cut through root end into ¼‐inch-thick slices; 2 tablespoons sherry vinegar; 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; 1 tablespoon ground sumac; ¼ teaspoon table salt; and ½ teaspoon sugar in bowl and microwave until steaming, about 2 minutes; set aside for serving.
- Toss 1 head of cauliflower, cored and cut into 2‐inch florets; 1 rinsed can chickpeas; ¼ cup extra-virgin olive oil; and 1 teaspoon salt together on rimmed baking sheet, then spread into even layer over sheet. Roast until cauliflower is golden in spots, about 20 minutes. Stir, then redistribute evenly over sheet. Continue to roast until lightly charred throughout, 8 to 10 minutes.
- Meanwhile, process ⅔ cup drained jarred roasted red peppers, ¼ cup toasted slivered almonds, ¼ cup fresh parsley leaves, 1 minced garlic clove, remaining 1 tablespoon sherry vinegar, remaining 3 tablespoons extra-virgin olive oil, and remaining ¼ teaspoon salt in food processor until smooth, about 1 minute. Season romesco with salt and pepper to taste.
- Arrange 8 ounces Belgian endive leaves in even layer over serving platter, then top with cauliflower and chickpeas. Dollop with romesco, sprinkle with sumac onions and remaining 2 tablespoons fresh parsley leaves, and serve.
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