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roasted cauliflower and chickpeas in a grey bowl

Amazing recipe with roasted cauliflower, dukkah, and lemon


  • Author: Elena
  • Total Time: 30 minutes
  • Yield: 4 serves as a side dish or 2 as main 1x
  • Diet: Gluten Free

Description

This simple recipe will change the way you see cauliflower forever. Take this humble vegetable to another level by roasting it with dukkah and lemon. Enjoy!


Ingredients

Scale

1 head of cauliflower chopped or torn into small florets

1 can of organic, BPA-free chickpeas, drained. No need to rinse the chickpeas

2-3 tbsp of extra virgin olive oil

2 tbsp of good quality dukkah

Lemon juice from one medium-sized lemon

1/2 cup chopped fresh coriander (cilantro)

Pinch of salt


Instructions

Heat the oven to 200'C (400'F).

Toss the cauliflower and chickpeas in a large bowl with olive oil, dukkah, and a pinch of salt.

Roast for 20-25 minutes until the cauliflower looks nice and golden. The roasting time might vary depending on your oven. Let it cool a little.

Transfer roasted cauliflower and chickpeas into a mixing bowl, add lemon juice and coriander leaves, toss and serve!

Enjoy!

Store any leftovers in an airtight container and enjoy the next day.

 

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: salad
  • Method: oven cooked
  • Cuisine: Middle eastern

Keywords: cauliflower, roasted cauliflower, cauliflower with chickpeas