Marinated Cauliflower with Chickpeas and Saffron (Recipe #130)

When I saw this recipe, I was a little hesitant. To be honest, marinated cauliflower doesn’t sound super appealing. After having tried this recipe, it was better than expected, but I would not make this dish again.

I started by boiling cauliflower for about 3 minutes just to get it to start to soften. I drained the cauliflower and let it cool. While it was cooling, I made the marinade. This consisted of oil, garlic, sugar, smoked paprika, and rosemary. I sauteed the garlic in oil and then stirred in the rest of the ingredients. I brought the marinade off the heat to stir in the sherry vinegar and a mixture of hot water and saffron. I placed the cauliflower in a bowl. I added the marinade to it with some sliced lemon and chickpeas. I placed the bowl into the fridge and let it sit for about 4 hours.

The dish was easy to make, but I was not impressed by it. It had an interesting taste and texture. I am glad that I tried it--especially, since this was my first time using saffron. It is hard to describe the dish itself and why I didn’t like it. I am not sure if it was because it served cold or if I just didn’t like the combination of flavors. If you give it a try, let me know what you think!

Taste: 7/10

Level of difficulty: 1/5

Notes for next time: This had a unique flavor, but I would not make this again.