Korean BBQ Cauliflower & Chickpeas (vegan, gluten-free)

I’ve been completely obsessed with this this recipe for a couple months now.  I’ve seriously made it three or four times in six weeks.  And I cook like…maybe once a week?

This dish is super healthy done right—it’s so delicious that you don’t feel like you’re giving something up, and so easy that you don’t have to work hard to convince yourself to make it.  Another bonus is that the main ingredients are really affordable, which isn’t always the case when using fresh, healthy ingredients.

Given how hectic things have been lately, I’ve tried out a couple of meal prep delivery services to see if they would help me be better about cooking and eating healthier—rather than relying on UberEats.  I recently tried Terra’s Kitchen and focused on largely paleo and vegan recipes for my first box, to try and counteract the rest of my life.

This is a slightly adapted recipe of the first meal I made from them, and it was a WINNER!  If you are wanting to try out a meal delivery service that has a lot of really healthy, fresh options, you might give them a try.  This code will get you $40 off your first box (just a referral link, not a partnership of any sort).

The star of this dish is the sweet, tangy, spicy sauce that coats everything.  But don’t underestimate how awesome the different textures are in combination—solid yet tender cauliflower, chewy chickpeas, crunchy peanut pieces.  Nom nom nommity nom!

You might also like:  Za’atar Roasted Cauliflower with Pine Nuts, Dates, & Thyme

Preheat the oven to 450 F.  Line a baking sheet with aluminum foil and make sure one of the oven racks is near the top.

Prep the cauliflower and chickpeas.  Break up any large pieces of cauliflower, you want them bite-sized.  Rinse the chickpeas and then dry them.  Then put both the cauliflower and chickpeas on the lined baking sheet and toss gently with the olive oil, salt, and pepper.  Spread out evenly, leaving as much space for them to breathe as possible.

Roast for 20 minutes.

While the vegetables are roasting, stir together all of the sauce ingredients.

Once the 20 minutes have passed, switch the oven to broil.  Remove the baking sheet from the oven and pour the sauce over the cauliflower and chickpeas.  Gently stir to coat everything with the sauce and put back in the oven.  Broil for 5-10 minutes (stirring if needed).

Serve garnished with the rest of the green scallions.  Keeps well in the fridge and makes awesome leftovers.

BOMB. DIGGITY.

You might also like:

• Farro Salad with Butternut Squash, Goat Cheese, & Pepitas
• Sweet Potato Chickpea Buddha Bowl with Maple Tahini Dressing
• Avocado Chocolate Pudding
• Quick, Healthy Thai Chicken Cauliflower Rice Bowl
• Soupy Creamy Golden Rice With Crispy Spiced Chickpeas

Korean BBQ Cauliflowers & Chickpeas

• 1 head’s worth of cauliflower florets (around 20 ounces)
• 6 ounces of chickpeas, drained & patted dry (most cans are 12 ounces, so if you don’t have anything else to do with your remaining chickpeas then go ahead and throw them in here)
• 1-2 tablespoons of olive oil
• 1/2 teaspoon each of freshly ground sea salt & black pepper
• The scallion greens from your remaining scallion will be garnish

Sauce

• 1 (heaping) tablespoon of toasted sesame oil
• 5 teaspoons of brown sugar
• Sriracha to taste; the recipe calls for a couple tablespoons, but I put in like a teaspoon
• 1 teaspoon of white wine vinegar (can substitute rice vinegar, rice wine vinegar, or apple cider vinegar)
• 2 minced garlic bulbs or 1 teaspoon of minced garlic
• 1 teaspoon of fresh minced ginger or ginger paste
• 1 1/2 tablespoons of soy sauce (or tamari, for gluten-free)
• The white part of 2 scallions & the green part of 1 scallion (both chopped)
• Roughly 1/4 cup of chopped roasted unsalted peanuts

1. Preheat the oven to 450 F.  Line a baking sheet with aluminum foil and make sure one of the oven racks is near the top.
2. Prep the cauliflower and chickpeas.  Break up any large pieces of cauliflower, you want them bite-sized.  Rinse the chickpeas and then dry them.
3. Put both the cauliflower and chickpeas on the lined baking sheet and toss gently with the olive oil, salt, and pepper.  Spread out evenly, leaving as much space for them to breathe as possible.
4. Roast for 20 minutes.
5. Stir together all of the sauce ingredients.
6. Once the 20 minutes have passed, switch the oven to broil.  Remove the baking sheet from the oven and pour the sauce over the cauliflower and chickpeas.  Gently stir to coat everything with the sauce and put back in the oven.  Broil for 5-10 minutes (stirring if needed).
7. Serve garnished with the rest of the green scallions.  Keeps well in the fridge and makes awesome leftovers.

Original recipe from Terra’s Kitchen