Chickpea and leek cakes with roasted cauliflower lemon cream and warm grape walnut salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray with 2 garlic cloves, 15 ml olive oil, 2 g salt, and a pinch of black pepper. Toss well and roast for 25 minutes, until the cauliflower is tender and browned at the edges.

2. 2

   While the cauliflower roasts, heat 15 ml olive oil in a skillet over medium heat. Add the chopped leek with a pinch of salt and cook for 6 to 8 minutes, stirring, until tender. Let it cool for 5 minutes.

3. 3

   In a food processor or large bowl, mash the chickpeas until coarse. Add the cooked leek, ground oats, half of the parsley, cumin, smoked paprika, Dijon mustard, 15 ml lemon juice, 1/2 teaspoon lemon zest, 2 g salt, and a little black pepper. Mix until you have a moldable mixture.

4. 4

   Divide the chickpea mixture into 8 portions and shape them into thick cakes or small towers. If the mixture feels too wet, let it rest for 5 minutes so the oats can absorb some moisture.

5. 5

   Once the cauliflower is ready, transfer it to a blender with the roasted garlic, 15 ml olive oil, 15 ml lemon juice, the remaining lemon zest, 2 g salt, and 60 to 120 ml water. Blend until smooth and silky. Adjust the texture with more water if needed.

6. 6

   Heat a large nonstick skillet over medium heat with a light drizzle of oil if needed. Cook the chickpea cakes for 3 to 4 minutes per side, until deeply golden and firm. Work in batches so they do not crowd the pan.

7. 7

   In a separate small skillet, toast the walnuts for 2 minutes over medium heat. Add the grapes, the remaining minced garlic clove, balsamic vinegar, and a pinch of salt. Cook for 2 to 3 minutes, just until the grapes are warmed through and glossy but still hold their shape. Remove from the heat and toss with the arugula and the remaining parsley.

8. 8

   To serve, spread the hot cauliflower cream onto plates, place 2 chickpea cakes on each portion, and finish with the warm grape and walnut salad. Add black pepper to taste and serve immediately.