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Roasted cauliflower with pepperoncini, chickpeas and basil

Recipe by:Chef John Paolone
Café Firenze, Moorpark


  • 1 head cauliflower
    Olive oil, to taste
    1 (15- to 16-oz.) can chickpeas (garbanzo beans), drained and rinsed
    6 pepperoncini, sliced
    1 to 2 tsp. ground cumin
    Sea salt and cracked black pepper, to taste
    5 large leaves fresh basil, hand torn
    Grated pecorino cheese, to taste


Clean cauliflower, cut into florets and cook in boiling, salted water for 2 minutes or until partially cooked, but still firm. Drain and rinse under cold water to cool. Spread on paper towels to dry.

Preheat oven to 400 degrees and preheat a large, ovenproof skillet over high heat. Add a drizzle of olive oil to the skillet and add cauliflower. Sauté until cauliflower starts to caramelize, 4 to 5 minutes. Add chickpeas, pepperoncini, cumin, salt and pepper. Stir and place in oven for 5 to 8 minutes or until desired doneness. Remove from oven and add basil. Season to taste. Transfer to a serving plate and garnish with cheese.

Serves 2

Photo: © 2017 Tony Pinto

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