Roasted Curried Cauliflower & Chickpeas

This recipe seems almost too simple to post but it’s so delicious and a favourite in my house and has converted friends and family who previously didn’t like cauliflower. Roasting cauliflower adds a whole new dimension to the taste and there are so many delicious combinations you can use to flavour it. Fresh minced garlic, turmeric, chilli powder and a bit of cumin is totally yum, as is curry powder and lemon juice.

It can make a tasty addition and texture contribution to your salads or you can pair it with your favourite fish or meat.

Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

I hope you love it!

All the healthy best,

Jess x

Roasted Curried Cauliflower & Chickpeas

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Serves: 2-4

Ingredients

• 1 cauliflower
• 400g chickpeas, cooked and drained
• 4 tablespoons coconut oil
• 2 tablespoons curry powder
• Salt & pepper to taste
• Half a lemon, juiced

Instructions

1. Preheat oven to 180°C.
2. Remove the stalk and leaves of the cauliflower and chop it into small florets.
3. Transfer the florets to a baking tray or ceramic dish and add drained chickpeas.
4. Warm up the coconut oil until it's liquid and pour it over the cauliflower and chickpeas so all the florets have been coated. You may want to use a wooden spoon to lightly mix the chickpeas, cauliflower and oil together to ensure the oil has been thoroughly mixed in.
5. Sprinkle the curry powder over the mixture and transfer the dish to the oven.
6. Every 15 minutes, using a pair of tongs, flip the cauliflower to ensure even cooking.
7. Once the cauli has turned a golden brown, which should take around 35-40 minutes. 5 minutes before the end of the cooking time, pour the juice of half a lemon over the mix and allow to roast for a further 5 minutes.
8. Remove from the oven and enjoy hot or cold!

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