Roasted Cauliflower and Chickpea Bowl

Cauliflower is such a versatile vegetable. For this recipe it is roasted in Middle Eastern herbs and spices which transforms it into a delicious centre piece.

 Serves 4

Ingredients:

  • 1 whole cauliflower, cut into small florets

  • 2 tbsp Olive Oil

  • 2 tsp sumac

  • 2 tsp Za’atar or see replacement in note below

  • Sea salt or Himalayan salt and freshly ground black pepper

  • 1 lemon, halved

  • 400 g can chickpeas, drained and rinsed (!Keep the liquid to make aioli!)

  • 1 tbsp tahini

  • 2 tbsp Olive Oil (use in step 4)

  • 75 g spinach leaves or use baby spinach

  • 2 carrots, peeled and grated

  • 250g cooked quinoa

Method:

  1. Preheat the oven to 200°C, Gas Mark 6.

  2. Place the cauliflower florets in a large bowl and add the olive oil, the sumac, za’atar or homemade herb mix and season. Turn to coat in the oil and spices, then place in a roasting tin with the lemon halves and roast 15 minutes.

  3. Remove the lemon, turn over the cauliflower florets, stir in the chickpeas and cook for 10-15 minutes.

  4. Squeeze the juice from the warm lemons into a bowl, discarding any pips and whisk with the tahini and olive oil. Season to taste.

  5. Cook the spinach in a pan with a little olive oil and  a pinch of salt for a minute.

  6. Divide the quinoa between 4 bowls and add the cauliflower and chickpeas, the spinach leaves (slightly cooked or fresh baby spinach) and carrots.

  7. Drizzle over the dressing and serve immediately.

Note

Za’atar replacement – mix salt, oregano, thyme and smoked paprika together and use to season the cauliflower.

Tip: You can make Aioli using the chickpea water from the can. The water will keep up to one week in a closed container in the fridge

 

 

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