Spiced cauliflower with chickpeas, herbs & pine nuts

Spiced cauliflower with chickpeas, herbs & pine nuts

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal407
  • fat29g
  • saturates3g
  • carbs19g
  • sugars7g
  • fibre10g
  • protein17g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large head cauliflower, broken into florets (about 1kg in total)



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 garlic cloves, crushed
  • 2 tsp each caraway and cumin seed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chickpea, drained and rinsed
  • 100g pine nut
  • small bunch each parsley and dill, leaves torn


  1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin, then roast for 30 mins.

  2. Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 mins more. To serve, stir in the herbs with your chosen dressing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Jan, 2019
Having decided to go vegetarian Monday-Thursday this looked good, so, made this tonight, to go with veggie meatballs in a smokey, spicy tomato sauce. Added fennel seeds instead of caraway seeds, and dried rosemary instead of the fresh herbs. OH gave it 10/10, so guess I’ll be making it again. Thankyou.
21st Dec, 2017
I adpated this recipe as others have done otherwise it would have been pretty bland! I tried off some shallots, chicken breast and the cauliflower and the spices. I then added some vegetable stock and cider vinegar and reduced down. I finely chopped some parsley for serving. With the remaining parsley stalks, I put them in a food processor with some oil and some more vinegar to make a paste then added to the rest of the bits and seasonsed to taste. I then put in the oven for 20 mins, then added the chic peas and cooked for a further 20 mins. Just before coming out of the oven, I added some lemon juice then finished off for a few mins. I made the yoghurt style dip as suggested by someone below. Next time though, I will serve with some naan bread or flat bread and it will be perfect! It turned out great, but next time I am going to serve
30th Jul, 2017
This was absolutely amazing - following some of the tips/amendments from previous reviewers. I added half a red onion sliced into thin half moons to the bottom of the baking tray. This added a nice bit of texture and depth of flavour - caramelised yummy bits. I used cumin seeds and fennel seeds and added chilli flakes. I cut the cauli into pretty small florets so didn't have any issues with it being under cooked. Finished off wth a squeeze of lemon. Used mint and parsley as the fresh herbs I made the dressing @notmyname suggested and it was fab and went really really well (2 TBS oil, yog, lemon juice, 1 tsp mustard, tiny bit honey and salt and pepper) Served with sumac roasted green beans and brown rice.
19th Feb, 2016
Just made this with a slightly tired cauliflower - tasted great. I did tweak it a little - I used less caraway and added a couple of big shallots at the start. Had to reduce the cooking time but maybe because the cauli was soft to start with! I served it with a simple yogurt/lemon dressing (2Tbs yogurt, 2Tbs lemon juice, 2Tbs olive oil, 1tsp dijon mustard, a pinch of salt and a tiny drizzle of honey). I swapped in mint in place of the dill because I don't like dill. It served 2 of us as a late lunch. Will make again because it's so easy.
10th Jun, 2015
@PRW - Thank you, implemented all your suggestions and added Chili Flakes and Lemon Juice. Served with Basmati Rice. Yummy!!!! Served 2 instead of 4 as a mains.
29th Apr, 2015
Taking into account previous postings I: Preboiled the cauliflower for one minute, Added chunks of sweet pepper and chopped chalottes to roasting cauliflower, Also used fennel(1 tsp) and mint, Added the juice from the can of chick peas. Result-really tasty.
12th Jan, 2015
Boring. The cauliflower wasn't cooked. The pine nuts were nice. Needed a sauce or something.
15th Apr, 2014
The cauliflower did not soften sufficiently. I would suggest parboiling for five minutes before roasting
15th Apr, 2013
I cooked to recipe but found it a bit bitter. Not sure if this is due to overcoming the herbs or garlic! Mixed couscous into it and that helped the taste a bit
12th Apr, 2013
Would like to try it. What do you suggest for a dressing Good Food?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?