Taste
Za'atar Roasted Brassicas with Crispy Chickpeas
Best paired with
2017 PRIVADO RED WINE
A wine of exceptional finesse with bright captivating aromas of plums, black forest cake, red current, crushed rocks and hints of mocha and cinnamon stick. On the palate, it is rich and densely packed with layers of blackberry, red currant and blueberry fruits that are framed with ultra-fine tannins and crisp acidity that gives the wine lift and vitality. This vintage of Privado exudes elegance, class, and precision which can be enjoyed now or cellared for the years to come.
A wine of exceptional finesse with bright captivating aromas of plums, black forest cake, red current, crushed rocks and hints of mocha and cinnamon stick. On the palate, it is rich and densely packed with layers of blackberry, red currant and blueberry fruits that are framed with ultra-fine tannins and crisp acidity that gives the wine lift and vitality. This vintage of Privado exudes elegance, class, and precision which can be enjoyed now or cellared for the years to come.
Pair this with 2017 Privado Red Wine
The nutty herbaceousness from the Za'atar spice combined with the earthy sweetness of the cauliflower, kale & romanesco perfectly complements the rich layers of blackberry, red currant, and blueberry fruit flavors found in James Cole 2017 Privado Red Wine.
Ingredients
2 cups
white cauliflower, broken up into small florets
2 cups
purple cauliflower, broken up into small florets
2 cups
romanesco, broken up into small florets
4 Tbs
olive oil
2 Tbs
Za'atar spice
2 Cups
cooked chickpeas, drained
1/4 tsp
smoked paprika
1/4 tsp
cumin
1/4 tsp
cayenne
1 bunch
kale
2 cloves
garlic, minced
1 Tbs
olive oil
1/2 cup
vegetable stock
2 Tbs
red wine vinegar
1 cup
classic creamy hummus
1 ea
carrot, cut into ribbons using a vegetable peeler
1 cup
microgreens
to taste
salt & pepper
Instructions
Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
In a small bowl, mix together the white and purple cauliflower, romanesco, olive oil, za'atar spice, salt and pepper into a large bowl and toss to evenly coat. Spread the spiced vegetables out so they are evenly spaced, onto prepared baking sheet. Bake for 45 minutes and allow to cool.
Meanwhile, in a small bowl, mix together the chickpeas, olive oil, cumin, salt, paprika, cayenne and pepper, until evenly coated. Sautée chickpeas over medium heat on stovetop, stirring occasionally until evenly browned. We recommend using a cast-iron pan for this step. Set aside and allow to cool.
*Chickpeas can also be roasted ahaed at 400° F for 30 minutes in the oven.
To prepare the Kale, heat 1 Tbs olive oil in a large sauté pan set over medium-high heat until it shimmers. Add minced garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. Stir gently to evenly coat greens with oil and stock, cover and cook for about 5 to 7 minutes. The kale will be soft and slightly wilted but will still have a vibrancy to its green color. Remove color and continue to cook until liquid has evaporated, approximately 1 minute. Season to taste and toss with vinegar to combine.
To serve, smear the bottom of four bowls with hummus. Divide the roasted cauliflower, romanesco, chickpeas, kale, carrot and micro greens evenly between the bowls. Drizzle each bowl with a little olive oil and sprinkle with desired amount of za’atar and salt to taste.
In a small bowl, mix together the white and purple cauliflower, romanesco, olive oil, za'atar spice, salt and pepper into a large bowl and toss to evenly coat. Spread the spiced vegetables out so they are evenly spaced, onto prepared baking sheet. Bake for 45 minutes and allow to cool.
Meanwhile, in a small bowl, mix together the chickpeas, olive oil, cumin, salt, paprika, cayenne and pepper, until evenly coated. Sautée chickpeas over medium heat on stovetop, stirring occasionally until evenly browned. We recommend using a cast-iron pan for this step. Set aside and allow to cool.
*Chickpeas can also be roasted ahaed at 400° F for 30 minutes in the oven.
To prepare the Kale, heat 1 Tbs olive oil in a large sauté pan set over medium-high heat until it shimmers. Add minced garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock. Stir gently to evenly coat greens with oil and stock, cover and cook for about 5 to 7 minutes. The kale will be soft and slightly wilted but will still have a vibrancy to its green color. Remove color and continue to cook until liquid has evaporated, approximately 1 minute. Season to taste and toss with vinegar to combine.
To serve, smear the bottom of four bowls with hummus. Divide the roasted cauliflower, romanesco, chickpeas, kale, carrot and micro greens evenly between the bowls. Drizzle each bowl with a little olive oil and sprinkle with desired amount of za’atar and salt to taste.
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