Marinated chickpea and cauliflower salad

 VERY delicious!  From "The Complete Vegetarian Cookbook" by America's Test Kitchen (pg. 210).  Though it isn't as good the next day =(

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Would make a nice side for a dinner or something to bring to a picnic.  For lunches, I made some couscous with toasted walnuts and put this on top.  Might be nice with a little yogurt something on the side

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1 head cauliflower, cored and cut into 1" florets

1/4 tsp saffron threads

3/4 C olive oil (we used 1/2 cup)

10 garlic cloves, peeled and smashed

3 Tbsp sugar

1 Tbsp smoked paprika

1 small sprig fresh rosemary

1/4 cup sherry vinegar (or unseasoned rice vinegar)

1 15-oz can chickpeas, rinsed

1 lemon, sliced thin (we only had 1/2 lemon)

2 Tbsp minced fresh parsley (didn't have this)

1).  Boil 8 Cups water with 1 Tbsp salt.  Boil cauliflower for about 3 min, drain.

2.  Combine 1/2 cup hot water with saffron and set aside.

3).  Heat oil, garlic over medium low heat and sizzle (but don't brown) for 4-6 min.  Stir in sugar, paprika, and rosemary and cook until fragrant, about 30 seconds.  Off the heat, stir in saffron mixture, vinegar, 2 tsp salt, and 1/4 tsp pepper.

4).  Combine everything, and refrigerate for 4-hours or 3 days, occasionally flipping your container.