BROCCOLINI + ZUCCHINI SAUTE OVER CAULIFLOWER CHICKPEA PUREE


RECIPE
INGREDIENTS 

FOR PUREE

1/2 small head cauliflower, cut into florets
1/2 cup cooked chickpeas or 1 cup canned chickpeas drained
1/2 cup large diced yellow onions
5 cloves garlic
3 Tbsp extra virgin olive oil
1 Tbsp minced thyme
1/2 cup full fat coconut milk

PREPARATION

FOR PUREE

1. Preheat oven to 400°F. 

2. In a large bowl, toss together the cauliflower, chickpeas, garlic, onions, thyme, olive oil, salt and pepper to taste.

3. On baking sheet spread mixture evenly and roast for 30 minutes until golden brown. 

4.Using blender or food processor blend cauliflower mixture with 1/2 cup of coconut milk and blend until smooth. Set aside while you prepare the broccolini and zucchini.

INGREDIENTS

FOR BROCCOLINI + ZUCCHINI

1 bunch broccolini
1 large zucchini, cut into 1 inch rings
4 garlic cloves, minced
1 tsp thyme, minced
1/4 cup pinenuts
1 tsp lemon zest
1/2 tsp crushed red peppers
2 1/2 Tbsp extra-virgin olive oil
Salt and pepper to taste


PREPARATION 

FOR BROCCOLINI + ZUCCHINI

1. In a medium sized sauté pan over high heat, add olive oil, pine nuts, garlic thyme and sauté until aromatic.

2. Then add zucchini, broccolini and red pepper flakes sauté for 3 to 4 minutes until done.

3. In a medium bowl serve  cauliflower and chickpea purée topped with sautéed broccolini and zucchini and  pine nuts. Enjoy! 

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