Roasted Cauliflower and Chickpea Paella
Vegan chickpea paella with roasted cauliflower
- 2 tablespoons olive oil divided
- 1 head of cauliflower cut into florets
- 2 teaspoons sea salt divided
- 1 teaspoon chili powder
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper or less depending on taste
- ½ teaspoon saffron threads minced
- 1 can diced tomatoes
- 1 cup Spanish or short grain rice
- ½ cup white wine
- 2 cups warm vegetable broth
- 1 Can chickpeas drained and rinsed
- 2 medium tomatoes quartered
- Chopped chives
- Chopped scallions
Preheat oven to 400F and line a rimmed baking sheet with parchment paper.
Toss the cauliflower with 1 tablespoon olive oil, 1 teaspoon of salt, and 1 teaspoon chili powder and bake for 20 minutes. Then increase oven temperature to 450F.
Heat the remaining 1 tablespoon olive oil in a paella pan or large, oven-proof cast iron skillet, over medium-high heat. Add the onion and bell pepper and cook until soft, 5 to 7 minutes.
Add the garlic and cook until fragrant, about 1 minute. Stir in the remaining teaspoon of salt, paprika, cayenne pepper, and saffron.
Add the canned tomatoes, with their juices, and cook, stirring occasionally, until liquid is absorbed, 6–8 minutes.
Add the rice and toss gently to coat the grains and cook for 1 minutes.
Pour in ½ cup white wine and cook, stirring frequently, until liquid is absorbed. Add the vegetable broth, saffron, and chickpeas, stir once to incorporate the ingredients.
Place the slice tomatoes and the roasted cauliflower on top of rice. Put pan in oven and bake, undisturbed, for 25 minutes. Check to see if rice is dry and cooked fully. If not, return pan to oven for another 5 to 10 minutes.
Allow to sit for 5 minutes before garnishing with chives and scallions. Enjoy!