This simple recipe will change the way you see cauliflower forever. Take this humble vegetable to another level by roasting it with middle eastern spices. Enjoy!
1large cauliflower headchopped or torn into small florets
1tin of organic chickpeasdrained and rinsed.
4-5tbspof extra virgin olive oil.
2teaspoonsof ground cumin
2teaspoonsof ground coriander
teaspoonsea salt
1/2cupchopped fresh coriander/cilantro leaves
Lemon juice from the fresh lemonoptional
Instructions
Preheat the oven to 200'C (400'F).
Toss the cauliflower florets and chickpeas in a large bowl with olive oil, ground cumin, ground coriander and sea salt.
Transfer the cauliflower and chickpeas to a baking tray, lined with parchment paper.
Make sure the cauliflower florets are not too crowded on the tray.
Roast for 15 minutes. Take the tray out of the oven, toss the cauliflower and bake for another 15 minutes, until the cauliflower looks nice and golden. The roasting time might vary depending on your oven.
Transfer roasted cauliflower and chickpeas into a serving bowl. Sprinkle with fresh coriander (cilantro) leaves and some lemon juice, and serve!
Enjoy!
Store any leftovers in an airtight container and enjoy the next day.
Notes
Avoid Overcrowding: When florets are crammed together on the baking sheet, they trap moisture and steam instead of roasting with crispy edges. To prevent this, spread the florets out in a single layer, ensuring space between each piece. You might need to use two baking sheets if you have a lot of cauliflower.Low oven temperature: Roasting at a lower temperature can lead to the cauliflower simmering in its own juices, making it mushy. For perfectly roasted cauliflower with a bit of char and a tender bite, aim for an oven temperature of around 400°F (200°C).Cut the cauliflower into smaller pieces. It will roast faster and caramelise more.See how to cut cauliflower into florets in the post above.
Keyword cauliflower, cauliflower with chickpeas, roasted cauliflower