Marinated Cauliflower and Chickpea Salad

Instructions

• 1. Bring 2 quarts water to boil in large saucepan. Add cauliflower and 1 T salt and cook until cauliflower begins to soften, about 3 minutes. Drain cauliflower and transfer to paper towel-lined baking sheet.
• 2. Combine hot water and saffron in bowl. Heat oil and garlic in small saucepan over medium-low heat until garlic is fragrant and beginning to sizzle but not browned, 4 to 6 minutes. Stir in sugar, paprika, and rosemary and cook until fragrant, about 30 seconds. Stir in saffron mixture, vinegar 2 t salt, and 1/4 t pepper.
• 3. In large bowl, toss cauliflower, chickpeas, and lemon with hot saffron marinade until well coated. Transfer mixture to gallon-sized zipper-lock bag. Refrigerate for 4 hours and up to 3 days, flipping bag occasionally. To serve, transfer to serving bowl with slotted spoon. Remove nad discard rosemary and sprinkle with parsley.