Cookwith

Name: Mediterranean Cauliflower & Chickpea Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cut into bite-sized florets (~500g); 1 tbsp extra virgin olive oil; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 small zucchini, halved and sliced (about 120g); 1 cup cooked chickpeas, drained and rinsed (about 165g); 1/2 cup cherry tomatoes, halved; 1 tbsp capers, drained; 1/4 tsp crushed red pepper flakes (optional); 1 tsp lemon zest; 2 tbsp lemon juice (fresh); 1/4 cup fresh parsley, chopped; Salt and black pepper, to taste

Mediterranean Cauliflower & Chickpea Stir-Fry

GingerCherry5442

This Mediterranean-inspired cauliflower and chickpea stir-fry delivers a vibrant, satisfying meal with layers of flavor and texture: the cauliflower offers a hearty, toothsome bite; chickpeas bring protein and creaminess; and lemon, parsley, and capers give the dish a bright, briny zip. It’s fast to make, low in carbs, and fits a variety of whole-foods diets. Perfect for a light California evening, this dish is equally delicious hot or at room temperature, making it a versatile option for meal prep or weeknight dinner.

Ingredients

Instructions

Heat a large nonstick skillet or wok over medium-high heat. Add the olive oil.
Add cauliflower florets and cook, stirring occasionally, for 5 minutes until they begin to brown.
Add the red onion and garlic. Continue to stir-fry for 2 minutes until fragrant and translucent.
Add zucchini and cook 2 more minutes, letting the edges get golden.
Stir in the chickpeas, cherry tomatoes, and capers. Sauté 3-4 minutes until tomatoes begin to soften and cauliflower is just tender (not mushy).
Add crushed red pepper (if using), lemon zest, and lemon juice. Toss well to combine and heat through.
Remove from heat, season with salt and pepper to taste, and stir in fresh parsley.
Serve warm, garnished with extra parsley or a lemon wedge if desired.