Cauliflower heads with candied lemon and paprika grilled chickpeas |

Preparation time: 40 min

Preheat your Oven at 400 °F

• Prep

  Open the can of chickpeas and rince well.

  Cut the florets of your cauliflower head

  Finely chop the candied lemon

  Tear of the cilantro leaves from the sprigs.

• Cauliflower

  In a hot pan with a dash of oilve oil, cook the florets with a pinch of salt.

  Mix 3 or 4 times and deglaze with 100 ml of water.

  Remove from heat and add the mustard, olive oil, honey and lemon juice and mix well.

  Season to taste and mix in the candied lemon.

• Chickpeas

  Pour the peas in a large bowl and add flour, olive oil, paprika, garlic and salt. Mix well to cover all the peas.

  Pour the peas on a baking tray covered with cooking paper and bake in the oven for 30 minutes.

• Plating

  In a bowl, mix together the cauliflower florets and the chickpeas. Put in serving bowls and garnish with fresh cilantro leaves.