Recipe and photo by Rachael Narins/Chicks with Knives
Takes about 45 minutes
Gluten free, vegan, parve, nut-free
1 cup chickpea flour
¾ cup water
1 tablespoon olive oil
Large pinch of sumac
Large pinch of ground Persian black lime
Large pinch of black pepper
1/2 head of cabbage, cut in half and then into 1 inch thick wedges
2 shallots, peeled and sliced into thick rings
1 small head of broccoli, broken into florets
1 Meyer lemon, zested and cut into wedges
2 teaspoons preserved lemons, pureed
Preheat your oven to 500 with a 12-inch cast iron pan in it. Let that baby get H-O-T
In a medium bowl, whisk together the chickpea flour, water, olive oil, sumac, lime and pepper. Season with salt.
Let that rest for 10 minutes. Whisk again then toss in the cabbage wedges, shallots and broccoli. Coat as best you can then remove the pan from the oven and arrange the coated vegetables in the pan. It’s okay if they overlap.
Roast. Roast. Roast. Maybe 15 – 20 minutes. Things will get all charry and delicious. Remove the pan from the oven and for goodness sake, let it cool for 8 – 10 minutes, without fussing. Then scrape everything out and serve with lemon zest and wedges and preserved lemon puree.