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Spiced cauliflower with chickpeas, herbs & pine nuts

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 407
  • Carbohydrates 19
  • Saturated Fat 3
  • Sugar 7
  • Protein 17
  • Fat 29
  • Fibre 10
  • Salt 0.5

Nutrition per serving

  • Calories 407
  • Carbohydrates 19
  • Saturated Fat 3
  • Sugar 7
  • Protein 17
  • Fat 29
  • Fibre 10
  • Salt 0.5

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 chickpeas, drained and rinsed
  • 100g pine nuts
  • small bunch each parsley and dill, leaves torn

Method

  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.

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