This dish is perfect for bulk cooking and saving time at home. The cauliflower and chickpeas can be stored in an airtight container in the fridge for up to 3 days, simply serve with your choice of plant-based protein, fish or meat for a tasty, quick dinner. Particularly rich in herbs and spices, all of which contain polyphenols (antioxidants), fostering a healthy microbiome.
This dish is a source of fibre and protein, low in saturated fat, sugar and salt.
Serves: 4
Ingredients:
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1 Lemon (~40ml juice), squeezed
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Cauliflower (x1 medium) 500g
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Chickpeas (x1 can, drained) 230g
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White onion (x2 medium) 300g
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Ground cumin (x1 tbsp) ~6g
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Smoked paprika (x1 tbsp) ~7g
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Harissa paste (x4 tbsp) 70g
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Water 100ml
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Olive oil (4 tbsp) 50g
Instructions:
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Cut up the cauliflower into florets and spread evenly on a large, flat baking tray.
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Drizzle with olive oil, cumin and smoked paprika. Massage with hands to make sure it all spreads out evenly.
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Roast for ~20min on 200C with fan.
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In the meantime, cut up the onions into thin rings & rinse the chickpeas until no foam is visible.
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Add the onion and chickpeas alongside the roast cauliflower, squeeze lemon juice and drizzle more olive oil to make sure ingredients are not dry.
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Mix the harissa with a splash of water until even and spread all over the ingredients on the tray. Give it a little shake and roast for another 15min on 200C with fan. Change oven setting to grill, no fan 220 for additional 5min.
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