Spiced cauliflower with chickpeas, herbs & pine nuts

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.

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

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.

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.

@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.

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.

Boring. The cauliflower wasn't cooked. The pine nuts were nice. Needed a sauce or something.

The cauliflower did not soften sufficiently. I would suggest parboiling for five minutes before roasting

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

Would like to try it. What do you suggest for a dressing Good Food?