Roasted Cauliflower & Chickpeas
This cauliflower and chickpea dish is deliciously nutritious and can be made in no time. Fresh parsley and other herbs and spices give this meal a lovely flavour.
A super healthy and delicious roasted cauliflower and chickpea dish
With its high fibre content, minerals, calcium, and antioxidants, cauliflower might be even healthier than you thought. Paired with nutritious, fibre-rich chickpeas, it makes for a truly satisfying meal.
If you fancy more dishes with chickpeas, try this vegetable curry.
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Ingredients
Servings:
2
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½lemon
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400 gcanned chickpeas
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2 tbspolive oil
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1 tspcumin powder
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1 tspcurry powder
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1 tspcoriander powder
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400 gcauliflower
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10 mlwhite wine vinegar
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1 tbspmustard
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10 mlagave syrup
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2 handfulsfresh parsley
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1 tsppaprika powder
Instructions
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Preheat the oven to 200 degrees.
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Drain the chickpeas in a sieve and rinse with cold water.
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Cut or break the cauliflower into florets and place together with the drained chickpeas in an ovenproof dish.
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Mix the olive oil with the powdered herbs in a small bowl and spread this mixture over the cauliflower and chickpeas. Stir well so that everything is covered with the spicy oil.
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Put it in the preheated oven for 20 minutes, remove to stir, then put back in the oven for a further 10 minutes.
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Meanwhile, make the dressing by mixing the vinegar, mustard, agave syrup, and lemon juice. Chop the parsley finely (including the stalks, which contain most of the flavour) and mix into the dressing.
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Remove the cauliflower and chickpeas from the oven. Leave to cool in the ovenproof dish, pour the dressing on top, and season with salt and pepper.
