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Nutrition: per serving

  • kcal407
    low
  • fat29g
  • saturates3g
  • carbs19g
  • sugars7g
  • fibre10g
  • protein17g
  • salt0.5g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.

  • step 2

    Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

Recipe from Good Food magazine, June 2012

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

ragtimeband

I didn't exactly create this recipe but it inspired me. I replaced chickpeas with lupin beans, used cumin, caraway and added black urfa chilli and half moon thinly sliced red onion. I cooked it on the hob and served it with a sauce comprising tahini, yogurt hot water and lemon juice. The recipe…

Legendarychickk

Yum! This was delicious! It was simple to prepare and cook. I ate it without any sauce. This recipe is definitely a keeper.

mandnlee

A star rating of 4 out of 5.

Having decided to go vegetarian Monday-Thursday this looked good, so, made this tonight, to go with veggie meatballs in a smokey, spicy tomato sauce. Added fennel seeds instead of caraway seeds, and dried rosemary instead of the fresh herbs. OH gave it 10/10, so guess I’ll be making it again.…

Adder57

I adpated this recipe as others have done otherwise it would have been pretty bland! I tried off some shallots, chicken breast and the cauliflower and the spices. I then added some vegetable stock and cider vinegar and reduced down.

I finely chopped some parsley for serving. With the remaining…

katryb

A star rating of 5 out of 5.

This was absolutely amazing - following some of the tips/amendments from previous reviewers.

I added half a red onion sliced into thin half moons to the bottom of the baking tray. This added a nice bit of texture and depth of flavour - caramelised yummy bits.

I used cumin seeds and fennel seeds…

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