Serves 4 to 6
1 medium to large head cauliflower, cut into large florets
2 medium onions, thinly sliced
4 garlic cloves, minced
1 lemon, juiced
4 sprigs fresh thyme
2 teaspoons smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon dried tarragon
1/4 teaspoon cayenne
2 tablespoons olive oil, divided
2 cups chickpeas, rinsed and drained
Sea salt and ground black pepper
2 medium carrots, cut into large chunks
1 bay leaf
1/3 cup whole wheat pastry or all-purpose flour
2 1/2 cups vegetable broth
1 cup unsweetened plain vegan milk
1. Marinade: Steam the cauliflower until par-tender. Combine the onions, garlic, lemon juice, thyme, paprika, salt, tarragon and cayenne in a large bowl. Add the par-cooked cauliflower and mix well. Set aside for 15 minutes.
2. Heat 1 tablespoon olive oil in a large pot over medium-high heat and and cook the chickpeas until golden and crisp, about 5 to 8 minutes. Season with salt and set aside in a medium bowl. Heat the other tablespoon of oil and add the cauliflower florets, leaving as much of the onion in the bowl as possible. Cook the cauliflower until golden, turning as needed. When browned, remove and set aside in the bowl with the chickpeas.
3. Add the marinade, including the onions, the carrots and bay leaf to the pot. Cover and cook for 5 minutes. Uncover and cook until golden, about 5 more minutes. Add the flour and stir until the flour is well incorporated. Add the broth and stir well. Add the milk and the reserved cauliflower and chickpeas and bring to boil. reduce to simmer and cook until the cauliflower is tender, about 20 to 30 minutes.
4. Season to taste and serve with pasta and steamed green beans.
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