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!
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
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!
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