Ali Slagle for Heyday: Pan-Roasted Cauliflower with Coconut Curry Chickpeas

Ingredients

1 large cauliflower (2 ½ to 3 pounds) ¼ cup neutral or extra-virgin olive oil Kosher salt and freshly ground black pepper 1 can Coconut Curry Chickpeas ½ cup coarsely chopped cilantro leaves and stems Lime wedges, for serving

This recipe comes to us from Ali Slagle, who you may know from her recipes in the New York Times Cooking section and Bon Appetit magazine. She’s known for her simple, super flavorful recipes. She’s joined us as Heyday’s first Culinary Advisor, helping us hone in our recipes to perfection. In this recipe, she combines a whole head of cauliflower and a can of Coconut Curry Chickpeas to create a delicious vegetarian main.

Heat the oven to 450°F. Cut the cauliflower into 4 or 6 wedges through the stalk, depending on the size of your cauliflower.
Toss the cauliflower with the oil in a large, oven-safe skillet. Season with salt and pepper. Arrange the wedges cut-side down and roast, without flipping, until a knife glides into the cauliflower but is met with some resistance, 15 to 20 minutes.
Flip cauliflower wedges browned side up. Spoon the chickpeas over and around the cauliflower and return to the oven. Cook until the chickpeas are warm and the cauliflower is tender, 3 to 5 minutes. Top with cilantro. Eat with a squeeze of lime.