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Spiced Cauliflower With Chickpeas
Rated 5.0 stars by 1 users
Category
Mains, spicy, vegetarian
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
10 minutes
Calories
4
A delicious way to serve cauliflower. Spiced Cauliflower With Chickpeas taken from the Dairy Diary 2021.
Ingredients
- Cauliflower 1 medium, trimmed
- Chickpeas 400g tin, drained and rinsed
- Cumin seeds 1 tsp
- Coriander seeds 1 tsp
- Garam masala 1 tsp
-
Turmeric ½ tsp
- Rapeseed oil 2 tbsp
- Unsweetened coconut yogurt 150g (5oz)
-
Cucumber ¼, finely diced
- Fresh coriander 25g (1oz), roughly chopped
- Warmed flatbreads and lemon or lime wedges to serve (optional)
Directions
Preheat oven to 200°C/180°fan/Gas 6. Chop cauliflower into 4cm (1½in) florets. Put in a large roasting tin with any smaller leaves and chickpeas.
Roughly crush cumin and coriander seeds using a pestle and mortar. Mix in garam masala, turmeric and seasoning. Sprinkle spices over vegetables in tin and mix to coat well, then drizzle with oil. Roast for 30-40 minutes until crisp and slightly browned.
Meanwhile, mix yogurt, cucumber and most of coriander to make a sauce. Sprinkle remaining coriander over roasted vegetables. Serve with sauce along with warmed flatbreads and lemon or lime wedges, if using.
Nutrition
Calories 4, Fat 13.9 grams, Saturated Fat 3.4 grams
