Year after year Central Provisions continues to make the list of top spots to eat in Portland and Maine, not to mention it was a James Beard finalist! Chris and Paige, the duo behind the restaurant, have shared this recipe for their Ras el Hanout Cauliflower. As part of our collaborative collection with Central Provisions, this dish uses Ras el Hanout, a blend that includes all of the best spices the restaurant can source, including local rose hips and dried anise hyssop flowers. Impress yourself and others with this restaurant favorite!
Serves 2-4
Ingredients:
- 1 head organic cauliflower, cut into florets
- 1 cup cooked garbanzo beans (we start with dried and soak them in cold water over night and then simmer in vegetable broth until tender, but sub canned beans well drained and dried otherwise!)
- 1 cup crumbed French style feta cheese
- 1 Fuji or Honey Crisp apple, julienned
- 1 bunch fresh mint
- 1 bunch flat leaf parsley
- 1 tablespoon lemon juice
- 1-4 tablespoons olive oil
- Zest of 1 lemon
- Ras el Hanout Dressing, to taste (see recipe below)
- Salt + pepper, to taste
Ras el Hanout Dressing
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons Ras el Hanout by Central Provisions
- 1/2 cup grapeseed oil (or other neutral oil)
- 1/2 cup verjus rouge (1/4 cup red wine vinegar + 1/4 cup water)
- 1/4 cup honey
- In a large sauté pan, heat 1 tablespoon grapeseed oil over medium-low heat and sweat shallots and garlic with a pinch of salt until translucent, about 3-5 minutes. Add Ras el Hanout and remaining oil to pan. Shallow fry until very aromatic (about 1-2 minutes.) Add honey to the pan and let foam while stirring continually. Deglaze the pan with verjus rouge. Turn off heat and cover the pan and let steep for 2 hours. Place mixture into a blender and pur ée until smooth. Season with salt to taste! Dressing is best made ahead and can be kept up to two weeks in the refrigerator.
Directions:
- Preheat the over to 400F
- In a large bowl, toss the cauliflower and chickpeas with enough oil to lightly coat everything (about 3 tablespoons depending on the size of cauliflower.) Season with salt and pepper.
- Spread chickpeas and cauliflower evenly onto a baking sheet (make sure not to over crowd the pan and use two if necessary.)
- Roast cauliflower and chickpeas until nicely caramelized and lightly charred, about 30-45 minutes.
- Make the herb salad by combining the herbs and apples in a small bowl and dress with 1 tablespoon olive oil, lemon juice, salt, and pepper.
- Place the cooked cauliflower and chickpeas in a large mixing bowl. Dress with the Ras el Hanout dressing. This can be anywhere from 1/4 cup to 1/2 cup depending on the size of the cauliflower. It should be enough that everything is well coated but not so much that it is soggy.
- Place chickpeas and cauliflower mixture onto a plate and top with crumbed feta cheese, herb salad, and lemon zest over the top. Enjoy!
