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Cauliflower is incredible versatile and Chef Brett McGregor shows us how to pair it with chickpeas in this healthy, easy recipe.
400g / 14oz cauliflower, cut into florets
1/2 Tbsp turmeric
2 Tbsp Olivado Extra Virgin Olive oil
1 tsp cumin seeds
1 red or white onion, sliced
3 cloves of garlic, sliced
½ can chickpeas, drained and rinsed
½ lemon, cut into wedges
Pinch chilli flakes
Salt and pepper to taste
Parsley to garnish (optional)
Preheat oven to 200°c / 390°F. Line an oven tray with baking paper.
In a bowl add the cauli and turmeric. Drizzle in the oil and combine.
Add in the remaining ingredients and toss together.
Place onto the lined tray and cook for 15 minutes or until golden and just caramalised. Turn once during cooking.
Ingredients
400g / 14oz cauliflower, cut into florets
1/2 Tbsp turmeric
2 Tbsp Olivado Extra Virgin Olive oil
1 tsp cumin seeds
1 red or white onion, sliced
3 cloves of garlic, sliced
½ can chickpeas, drained and rinsed
½ lemon, cut into wedges
Pinch chilli flakes
Salt and pepper to taste
Parsley to garnish (optional)
Directions
Preheat oven to 200°c / 390°F. Line an oven tray with baking paper.
In a bowl add the cauli and turmeric. Drizzle in the oil and combine.
Add in the remaining ingredients and toss together.
Place onto the lined tray and cook for 15 minutes or until golden and just caramalised. Turn once during cooking.
