Cauliflower Wedge with Creamy Parmesan Peppercorn by @starinfinitefood

1h

4 servings

🥦

2 heads

Cauliflower

🧈

8 tbsp

Unsalted butter

🌶️

1.5 tsp

Paprika

🧂

2 tsp

Salt

🌿

1 tsp

Dried dill

🧄

2 tsp

Garlic powder

🧀

120 ml

Cottage cheese

🥚

60 ml

Mayonnaise

⚫

0.5 tsp

Black pepper

🍋

1 tbsp

Lemon juice

🌿

1.5 tbsp

Parsley

🧀

120 ml

Parmesan cheese

💧

1 tbsp

Water

🫘

430 g

Chickpeas

🫒

1 tbsp

Olive oil

🫙

0.5 tsp

Sumac

  1. Preheat

    Preheat the oven to 450. Line a sheet pan or roasting pan with parchment paper and set aside.

  2. Add
    • Unsalted butter
    • Paprika
    • Dried dill

    Add the butter, paprika, salt, dill and garlic powder to a small bowl and mix.

  3. Place
    • Cauliflower
    • Unsalted butter

    Place the cauliflower onto the parchment paper, coat each wedge completely in the butter, cover with foil and roast for 25-30 minutes.

  4. Add
    • Chickpeas

    Add the dried chickpeas to a sheet pan and dry roast them for 8 minutes.

  5. Add
    • Chickpeas
    • Olive oil
    • Salt

    Remove from the oven, add the oil and spices, toss to coat and roast another 8-10 minutes.

  6. Add
    • Cottage cheese
    • Mayonnaise
    • Salt

    Add all dressing ingredients to a medium bowl and mix to combine.

  7. Plate
    • Cauliflower
    • Parsley
    • Chickpeas

    Plate the cauliflower, spoon the dressing over the top and top with parsley and the chickpeas.

Cauliflower Wedge with Creamy Parmesan Peppercorn by @starinfinitefood

1h

4 servings

🥦

2 heads

Cauliflower

🧈

8 tbsp

Unsalted butter

🌶️

1.5 tsp

Paprika

🧂

2 tsp

Salt

🌿

1 tsp

Dried dill

🧄

2 tsp

Garlic powder

🧀

120 ml

Cottage cheese

🥚

60 ml

Mayonnaise

⚫

0.5 tsp

Black pepper

🍋

1 tbsp

Lemon juice

🌿

1.5 tbsp

Parsley

🧀

120 ml

Parmesan cheese

💧

1 tbsp

Water

🫘

430 g

Chickpeas

🫒

1 tbsp

Olive oil

🫙

0.5 tsp

Sumac

Preparation Steps

  1. Step 1/7

    Preheat the oven to 450. Line a sheet pan or roasting pan with parchment paper and set aside.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/7

    Add the butter, paprika, salt, dill and garlic powder to a small bowl and mix.

    🧈Unsalted butter
    🌶️Paprika
    🧂Salt
    🌿Dried dill
    🧄Garlic powder
    🥣Small bowl

  3. Step 3/7

    Place the cauliflower onto the parchment paper, coat each wedge completely in the butter, cover with foil and roast for 25-30 minutes.

    🥦Cauliflower
    🧈Unsalted butter
    📜Parchment paper
    🧻Foil

  4. Step 4/7

    Add the dried chickpeas to a sheet pan and dry roast them for 8 minutes.

    🫘Chickpeas
    🍳Sheet pan

  5. Step 5/7

    Remove from the oven, add the oil and spices, toss to coat and roast another 8-10 minutes.

    🫘Chickpeas
    🫒Olive oil
    🧂Salt
    🧄Garlic powder
    🌶️Paprika
    🫙Sumac
    🍳Sheet pan

  6. Step 6/7

    Add all dressing ingredients to a medium bowl and mix to combine.

    🧀Cottage cheese
    🥚Mayonnaise
    🧂Salt
    ⚫Black pepper
    🧄Garlic powder
    🍋Lemon juice
    🧀Parmesan cheese
    💧Water
    🥣Medium bowl
    🥄Whisk

  7. Step 7/7

    Plate the cauliflower, spoon the dressing over the top and top with parsley and the chickpeas.

    🥦Cauliflower
    🌿Parsley
    🫘Chickpeas
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Dairy, Spices, Herbs, Condiments, Fruit, Other, Legumes, Oils

Ingredients

Cauliflower, Unsalted butter, Paprika, Salt, Dried dill, Garlic powder, Cottage cheese, Mayonnaise, Black pepper, Lemon juice, Parsley, Parmesan cheese, Water, Chickpeas, Olive oil, Sumac

Notes

Cauliflower (stems removed and cut into 8 wedges), Unsalted butter (melted), Paprika (for the butter), Salt (for the cauliflower butter), Garlic powder (for the cauliflower butter), Cottage cheese (blended, or plain yogurt), Black pepper (freshly ground), Parsley (minced, 1-2 tbsp), Water (or more to thin), Chickpeas (canned, rinsed and drained), Olive oil (for the chickpeas), Sumac (optional)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Sugar-Free, Vegetarian, Gluten-Free

Calories

430 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 23g, Fat: 33g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 830mg, Potassium: 620mg, Calcium: 220mg, Iron: 2mg

Vitamins

Vitamin C: 80mg, Vitamin A: 500IU, Vitamin K: 25mcg, Folate: 70mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Medium bowl, Foil, Spoon, Whisk

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday, Easter

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crunchy

Flavors

Savory, Garlicky, Tangy, Buttery, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,keep dressing separate from cauliflower and chickpeas if possible to preserve texture), reheat : 10 minutes (reheat cauliflower and chickpeas in oven or air fryer at 375°F to restore crispness,add dressing fresh after reheating)