Roasted cauliflower and chickpeas

Roasting has become my favourite way to cook cauliflower – it turns the vegetable into a glorious feast of nuttiness. In this recipe, the cauliflower is combined with chickpeas and spices to make a wonderful side dish or a vegetarian option for dinner.

Serves 4

Cook

25M

Ingredients

1 cauliflower

1 tin chickpeas, drained

1 teaspoon cumin seeds

1 teaspoon ground coriander

2 tablespoon olive oil

1/4 cup pine nuts

2 tablespoon pomegranate molasses

1 handful parsley, torn or chopped

Method

1.Preheat oven to 200°C. In a mixing bowl, toss the cauliflower and chickpeas in the spices and olive oil until well coated.

2.Tip into a greased oven-proof dish, then bake for 20 minutes until the cauliflower florets are beginning to colour.

3.Add the pine nuts and pomegranate molasses to the mixture, toss to combine and continue cooking for a further 5 minutes until the cauliflower has browned and the chickpeas are gorgeously crunchy and chewy.

4.Scatter with the parsley and serve warm.

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