Saffron Cauliflower and Chickpeas Recipe - Food Revolution Network

Ingredients

• 4 cups cauliflower (cut into 1” florets)
• 1 cup vegetable broth (unsalted, preferably homemade)
• ⅛ tsp saffron threads (plus ¼ cup warm water)
• ¼ cup water (warm)
• 6 medium garlic cloves (thinly sliced)
• 1 tsp fresh rosemary (minced)
• 1 tsp smoked paprika
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 cup chickpeas (homemade or BPA-free canned, drained)
• 2 tbsp parsley (minced)
• 2 tbsp lemon juice (freshly squeezed)
• salt (optional to taste)
• ground black pepper (optional to taste)