Roast Cauliflower, Chickpeas, and Squash with Curry Cream Sauce and Bacon {recipe}

Cauliflower, Chickpeas Curry Cream Sauce
Recipes can “happen” in a few different ways…

Oftentimes, a “new” recipe is created when someone riffs on a recipe they’re seen or read or tasted somewhere else. Sometimes, a totally “brand new” recipe simply emerges out of some brilliant culinary mind, like Brussels Sprouts with Kimchi Puree from Momofuku’s David Chang. Sometimes, a recipe literally “happens” by accident like the legendary non-melting chocolate that created Toll House chocolate chip cookies.

And every once in a while, a recipe comes together on twitter.

A few months ago, we found ourselves with a lot of cauliflower. Rather than uninspiredly doing one of our usual pureed soups or simple roasted florets with olive oil, salt and pepper, we turned to our favorite resource for “quick” ideas, twitter.

cauliflower recipe twitter call

We told ourselves that no matter what ingredients were tweeted back to us (even if it was only one, and it was, say “cilantro pesto”) we would make a dish with them.

You guys? This was really, really fun to do.

We braced ourselves for a barrage of Iron Chef-esque crazy secret ingredients, but weirdly enough, all of the ingredient replies seemed like they would totally work together. Here is the list of ingredients that were tweeted back to me, not leaving any out (at least not any that I didn’t see before I ran off to the market to buy everything else:
pumpkin from @eithion
chickpeas from @WickedRandom
butter and Kosher salt from @goddessofeats
cream from @figandpepper
curry powder from @MyMansBelly
fried red chilies from @StephRussell26
garlic from @GarlicGirlBlog
bacon from @cherylhe
olives from @3greenonions
anchovy from @tricerapops

Of course, then we get:

daenjang from @CPsjkang ,

a Korean fermented soy bean paste, which we totally did not use.
Cauliflower Chickpeas Ingredients
Maybe next time we will make a Korean Cauliflower Hot Pot with Fermented Soy Bean Paste, but this time we made Roast Cauliflower, Chickpeas, and Squash (we couldn’t find actual pumpkin in Spring) with Curry Cream Sauce and Bacon. We left the olive and anchovy out this time, too because we eat cauliflower with anchovies and/or olive tapenade at least once every third or fourth time we eat cauliflower. And we added a few things here and there like ginger and parsley

So even though we cheated a little by not including three of the ingredients, we still think this came out a winner.

Thanks so much to everyone who replied back! We’ll probably do this again very soon. :)
Cauliflower Chickpeas, Squash

Roast Cauliflower, Chickpeas, and Squash with Curry Cream Sauce and Bacon

from eithion, WickedRandom, GoddessOfEats, FigAndPepper, MyMansBelly, StephRussell26, GarlicGirlBlog, cherylhe, 3GreenOnions, tripcerapops, and CPsjkang thrown in there for fun

This is not a real recipe, as we sort of just made it as we went along, and didn’t pay close attention to what or how much we were adding of each. We are making estimates, so please keep that in mind if you make this. Use your best judgment, adjust everything to your taste, and please drink and roast responsibly.


½ head of cauliflower cut into florets
1 can of chickpeas, drained and rinsed (or about 1½ cups)
2 cups cut squash, pieces about the same size as the cauliflower florets
2-4 tablespoon olive oil
salt and pepper
1 small red chili, thinly sliced
a few strips of bacon, chopped and fried until just barely crisp
chopped fresh parsley

For the Curry Cream Sauce

1 tablespoon grapeseed oil
2 tablespoons butter
3-4 garlic cloves, super finely minced, pressed to a paste with the side of you knife if possible
1-inch piece of fresh ginger, grated
1 tablespoon curry powder
1 cup of heavy cream
1 teaspoon salt, more to taste
fresh black pepper


Preheat oven to 400°F.

Place cauliflower florets, chickpeas, and squash on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss the vegetable with your hands until they are all well-coated, then shake the pan to evenly space the vegetables out on the pan.

Roast vegetables until tender, stirring occasionally, about 30 minutes.

While the vegetables are roasting, make the curry cream sauce. Heat 1 tablespoon grapeseed oil in pan over medium heat. Add butter and allow to melt. Add finely minced garlic and ginger and allow to cook until garlic is fragrant, about 3 minutes. Add the curry powder, salt and black pepper and stir into the oil, butter and garlic. Pour in the whipped cream, bring to a boil, reduce heat and allow to simmer to thicken, about 5 minutes. Taste and adjust salt and pepper.

The sauce will be thin. That’s okay.

Pour the roasted cauliflower florets, chickpeas and squash into a large bowl. Pour the Curry Cream Sauce over and gently toss to combine. Pour onto a serving plate with high sides or a shallow bowl and garnish with a generous amount of crumbled bacon, fresh slices chili peppers, and chopped parsley.

by Sarah J. Gim on May 6, 2012 · 9 comments

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