- 1 Pound cauliflower florets
- ¼ Cup cooked chickpeas
- 4 Tbsp olive oil
- 1 Onion, chopped
- 1 Garlic clove, minced
- 3 Cups vegetable broth
- 3 Tbsp butter (optional)
- Salt and pepper to taste
- Pinch of nutmeg
Preheat oven to 425 degrees. Grease a big baking pan (or place parchment paper on pan) and a small baking pan. Place the cauliflower florets in the big one and the chickpeas in the smaller. Drizzle both with 3 tbsp olive oil and sprinkle with salt and pepper. Toss so everything is well coated. Roast for 40 minutes or until the cauliflower is golden and caramelized and the chickpeas are crunchy. Toss halfway through the roasting time. Reserve a couple cauliflower florets and crunchy chickpeas for topping.
Heat the remaining olive oil in a pot over medium heat. Cook onion until translucent. Add garlic and cook until fragrant. Add broth and bring to a simmer.
Incorporate cauliflower florets and cook stirring occasionally for 25 minutes. Remove from heat and let it cool before processing.
Transfer to a blender. Add butter, salt and pepper and pulse until creamy and velvety.
Pour into bowls and decorate with roasted cauliflower florets and chickpeas.