Cauliflower and Chickpeas

Cauliflower and Chickpeas
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  1. 1 cauliflower
  2. 1 tin chickpeas
  3. Handful pomegranate seeds
  4. 1 tbsp cumin
  5. 1 tsp coriander
  6. 1 tbsp paprika
  7. 2 tbsp tahini
  8. Juice of a lemon
  9. 1 clove garlic, crushed
  10. Olive oil
  1. Preheat the oven to 180C.
  2. Chop up the cauliflower.
  3. Mix the cumin, coriander, paprika, garlic with a glug of oil and cover the cauliflower with 2/3 of the mixture. Bake in the oven for 15 minutes.
  4. Mix the chickpeas into the remaining spice mixture.
  5. Mix the tahini with the lemon juice and a little water until you achieve a pouring consistency.
  6. After the cauliflower has been cooking for 15 minutes, add the chickpeas and return to the oven for another 15 minutes.
  7. To serve, drizzle the tahini dressing over the cauliflower and chickpeas and scatter with pomegranate seeds.
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