I haven’t posted a lot of savory dishes yet. Although I love to cook when I have friends over for dinner, on a typical day, I usually just throw a couple of vegetables together and drizzle it with tahini sauce (so good!). Vegetarian dishes are my favorite. Although quite a lot of people think of vegetarian meals as simple side dishes, there are incredibly complex meat-free dishes that make an entirely satisfying meal.
Like this Sicilian roasted cauliflower dish, I discovered at Dig Inn – an American chain that serves mostly vegetables inspired by the seasons. When I lived in New York, Dig Inn was my go-to lunch place. I loved their market bowl where you could choose 3 of several delicious vegetarian dishes. My favorite one was this Sicilian roasted cauliflower. The mix of ingredients sounds uncommon at first: roasted cauliflower and chickpeas, raisins, capers, and mustard dressing. But the flavor combination is unexpectedly delicious. It’s like fireworks in your mouth!
I have been dreaming of this dish since I moved back to Munich. Then, the other day, it came up in a conversation with a friend, and from that moment on I just couldn’t stop thinking about it. I immediately searched for the recipe online and was happy to find it on Two Red Bowl’s blog. I went to the supermarket to get the ingredients and cooked it that same day. And I was in heaven! Isn’t it incredible how our taste buds connect with memories and emotions? It felt like I was sitting in the Winter Garden of 3 World Financial Center with my favorite coworkers/friends, chatting about work and life, and gazing at the midday sun shining over the Hudson River. It felt so familiar and yet so far away. My lovely NYC friends, I truly miss you!
Whether you’ve ever tried the original dish at Dig Inn or you are keen to try something new, make this your next lunch or dinner!
I modified the original recipe a little bit, substituting the breadcrumbs for roasted pine nuts. I hope you love this meal as much as I do, and it can prove that there is no need for meat!
If you are more of a savory kind of person, try these savory spinach pancakes!
Love,
Marion
Sicilian roasted cauliflower
This vegetarian and vegan dish is like fireworks in your mouth! A mix of roasted cauliflower and chickpeas, raisins, capers, and mustard dressing is an unexpected but delicious flavor combination!
Ingredients
- For roasting:
- 220g chickpeas, cooked or canned
- 1 head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- Salt and pepper, to taste
- For the dressing:
- 120 ml vegetable broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or maple syrup if vegan)
- 1 tablespoon Dijon mustard
- 50g raisins
- 2 tablespoons capers
- For serving:
- Chopped fresh parsley
- Juice of ½ lemon
- Roasted pine nuts
Directions
- Step 1 Preheat the oven to 220°C (425°F).
- Step 2 Place the cauliflower florets on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
- Step 3 Roast in the oven for about 35 minutes, tossing occasionally. Add the chickpeas and roast for another 10-15 minutes until crispy and golden.
- Step 4 In the meantime, bring the vegetable broth to a boil over high heat. Add the apple cider vinegar, honey (or maple syrup), and mustard, and whisk to combine. Reduce the heat, add the raisins, and simmer for another 5-10 minutes.
- Step 5 Remove the cauliflower and chickpeas from the oven and transfer to a bowl. Add the dressing, capers, and lemon juice. Before serving, sprinkle with roasted pine nuts and fresh chopped parsley.
I’ve been thinking about this dish – and making it at home – ever since Dig Inn stopped preparing it (and replaced it with a very delicious cauliflower with parmesan and garlic aioli dish, instead). I look forward to trying my hand at it this weekend!
I can relate. I was so happy to find this recipe because I missed the dish so much! Enjoy!
Was looking for this Dig Inn copycat recipe, so thank you!! Would this keep in the fridge to make Dig style plates for lunch?