Cauliflower and Chickpeas

Cooks: 183°F (83.9°C) for 20 to 30 minute • Serves: 4 as a side
Nutrition: Cal 222; Fat 9g; Protein 9g; Carb 30g; Fiber 9g; Sugar 8g; Chol 0mg

Cauliflower might be on the bland side, but combined with chickpeas, cherry tomatoes and red bell pepper, it turns into a flavorful and filling side. With the addition of tart lime juice and spicy jalapeño pepper it's a complex dish that comes together in no time.

Ingredients

For the Cauliflower

1 head of cauliflower, cut into florets
1/2 teaspoon cayenne pepper powder

To Assemble

2 tablespoons olive oil
3/4 cup diced red bell pepper
1 jalapeño pepper, deseeded and diced
3 cloves garlic, minced
1 1/2 cups cooked chickpeas
1 1/2 cups halved cherry tomatoes
3 tablespoons fresh lime juice
1/2 cup lightly packed chopped fresh basil leaves

Directions

For the Cauliflower

Preheat a water bath to 183°F (83.9°C).

Sprinkle the cauliflower with the cayenne pepper powder then place in the sous vide bag. Salt and pepper the cauliflower and then seal the bag. Place the bag into the water bath and cook for 20 to 30 minutes, until soft.

To Assemble

Heat the oil, peppers, garlic, and chickpeas in a pan over medium heat. Once hot, remove the pan from the heat and stir in the cherry tomatoes, lime juice, and basil.

Remove the cauliflower from the sous vide bag and add to the pan with the vegetables. Toss well to combine then serve.