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Cauliflower With Chickpeas, Tomato, and Kale

Flavor-Packed Cauliflower With Chickpeas, Tomato, and Kale

A delightful dish featuring braised cauliflower, chickpeas, tomato, and kale, perfect for a wholesome dinner.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 1 whole Cauliflower serves as the star of the dish
  • 1 can Chickpeas drained and rinsed
  • 1 can Canned Tomatoes opt for fire-roasted for extra flavor
  • 2 cups Kale chopped; can substitute with other leafy greens
For Flavor
  • 1/4 cup Nutritional Yeast adds a cheesy depth
  • 4 cloves Garlic minced
  • 1 teaspoon Dried Oregano use fresh for even more flavor
  • to taste Salt essential for seasoning
  • to taste Pepper essential for seasoning
Optional Additions
  • 1 teaspoon Smoked Paprika adds smokiness
  • 1/2 teaspoon Red Pepper Flakes for a touch of heat

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Begin by preheating your oven to 350°F (175°C). Gather your equipment, including a Dutch oven.
  2. In your Dutch oven, heat a drizzle of oil over medium-high heat. Place the whole cauliflower into the pot and sear for about 10 minutes until browned.
  3. Add canned tomatoes, chickpeas, chopped kale, nutritional yeast, minced garlic, and dried oregano into the pot. Cook for 3-4 minutes.
  4. Return the browned cauliflower to the pot, spoon some tomato blend over it, cover, and transfer to the oven. Bake for approximately 1 hour.
  5. Once out of the oven, allow to cool slightly. Slice the braised cauliflower and serve topped with the tomato-chickpea mixture.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain texture.

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