Fall, where are you? I’m waiting!
It’s been 80 degrees for the last week and all I want to do is wear my fall clothes and eat butternut squash, apples, and grapes. I guess I am doing the latter anyways, but it’s just not the same when you are wearing a sun dress.
I think this dish is a perfect side for Thanksgiving (I know we have a while), Rosh Hashanah this week, or any weeknight. I even added some grains one night and made it to a yummy grain bowl. Let’s just say the possibilities are endless!
Roasted Cauliflower, Chickpeas & Grapes
Fall in a side dish.
- 1 head cauliflower
- 1 cup grapes
- 3 tsp olive oil divided
- 1 cup chickpeas
- 1 tbsp pine nuts
- 1/4 cup feta
Preheat the oven to 375 degrees. Fahrenheit.
Wash the cauliflower and grapes. Break the cauliflower into florets and pull the grapes off the stem.
Toss the cauliflower in 2 tsp of olive oil and a pinch of salt.
Add the cauliflower and grapes to a baking sheet.
Rinse and shell 1 cup of canned chickpeas.
Pat dry and then toss in 1 tsp of olive oil and salt.
Add the chickpeas and the pine nuts to a second baking sheet.
Put both baking sheets in the oven.
The pine nuts only take about 8 minutes to toast and the grapes will take 10-15.
The cauliflower and chickpeas will take 30-40 minutes. Take the chickpeas out once the first one starts to burn, the rest will be perfectly crisp. The cauliflower is ready when its a golden brown color.
Add the cauliflower, chickpeas, grapes, and pine nuts to a bowl. Add in the feta and toss together.
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