Spiced cauliflower with chickpeas, herbs & pine nuts
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Roast cauliflower with cumin and caraway then serve with healthy chickpeas and herbs in this Middle Eastern-style salad
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 407 |
| fat | 29g | |
| saturates | 3g | |
| carbs | 19g | |
| sugars | 7g | |
| fibre | 10g | |
| protein | 17g | |
| low in | salt | 0.5g |
Ingredients
- 1 large head cauliflower , broken into florets (about 1kg in total)
- 2 garlic cloves , crushed
- 2 tsp each caraway and cumin seed
- 3 tbsp olive oil
- 400g can chickpea , drained and rinsed
- 100g pine nut
- small bunch each parsley and dill , leaves torn
Method
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food magazine, June 2012
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