es Crumbling Charred Cauliflower & Chickpeas with Lemon–Herb Pangrattato

"Create a savory sheet-pan dish called Castles Crumbling Charred Cauliflower & Chickpeas with Lemon–Herb Pangrattato, inspired by Taylor Swift’s ‘Castles Crumbling.’ Vibe: toppled turrets, grit-to-glow—smoky edges, crunchy ‘rubble,’ and a hopeful citrus finish.Core (roast): 1 large head cauliflower (florets), 1 can chickpeas (drained, well-dried), olive oil, garlic powder, smoked paprika, kosher salt, black pepper, lemon zest.Pangrattato (‘rubble’): panko or coarse breadcrumbs, olive oil, 1 garlic clove (minced), pinch red pepper flakes, chopped parsley, extra lemon zest, optional finely grated Parmesan.Optional drizzle: quick lemon–tahini yogurt (or plain tahini + water) with pinch salt.Method: Heat oven to 450°F. Toss very dry cauliflower + chickpeas with oil, garlic powder, paprika, salt/pepper, zest. Spread on a sheet pan (don’t crowd). Roast 22–28 min, stirring once, until charred at the tips and chickpeas crisp. While roasting, toast pangrattato in a skillet with olive oil until deep golden; stir in garlic last 30–60 sec, then parsley, zest (and Parm if using). Whisk optional drizzle.Finish/serve: splash hot pan with a little lemon juice; mound on a platter; shower with pangrattato ‘rubble’; add extra parsley and lemon wedges. Drizzle sauce lightly, if using.Include: yield 4; total time ~35 minutes; exact amounts (cups/grams); step-by-step; crisping cues (really dry chickpeas; hot oven; plenty of space).Swaps: gluten-free (GF panko), dairy-free by default (skip Parm or use DF), vegan by default, nut-free by default. Add-a-grain option (serve over couscous, quinoa, or rice) and protein swap (add roasted salmon or tofu on a second pan).Plating: char-kissed ‘stone’ florets with golden crumb ‘rubble’ and bright green herb confetti—melancholy, textured, and fully home-kitchen accessible"

Sean.Mahoney06

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9/29/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A smoky, textured sheet-pan feast where charred cauliflower florets and crisp chickpeas evoke toppled turrets. Bright lemon zest, garlic, and smoked paprika bring grit-to-glow warmth, while crunchy herb-studded pangrattato ‘rubble’ adds golden crunch. Finished with a fresh lemon-tahini drizzle, this dish balances smoky depth with hopeful citrus brightness—perfect for an uplifting, grounded vegan meal.

smoky vegan sheet-pan crunchy citrus easy

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Name: es Crumbling Charred Cauliflower & Chickpeas with Lemon–Herb Pangrattato
Yield: 4
Ingredients: 1 large head cauliflower, cut into florets (about 6 cups/600g); 1 (15 oz/425g) can chickpeas, drained and very well dried; 3 tbsp olive oil, divided; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp kosher salt; ½ tsp black pepper; Zest of 1 lemon (about 1 tbsp), plus extra for pangrattato Pangrattato (‘rubble’):; ¾ cup panko breadcrumbs (or gluten-free panko); 2 tbsp olive oil; 1 garlic clove, minced; Pinch red pepper flakes; 3 tbsp chopped fresh parsley; Zest of ½ lemon; 2 tbsp finely grated Parmesan or dairy-free alternative (optional) Optional Lemon–Tahini Drizzle:; ¼ cup plain yogurt or plant-based yogurt; 2 tbsp tahini; 1–2 tbsp water (to thin); Pinch kosher salt; Juice of ½ lemon

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