ROASTED CHICKPEAS & CAULIFLOWER
A vibrant, fiber-rich vegan dish where the earthy tones of cumin and smoked paprika transform humble cauliflower and chickpeas into a fragrant Mediterranean delight.
Equipment
- Parchment Paper
- Baking Tray
- Bowl
Ingredients
- 1 Large Cauliflower (cut into small florets)
- 1 tin Chickpeas (drained and patted dry)
- 2 tbsp Lamb Seasoning by Goodness In A Bowl (see Notes below to shop)
Instructions
- Preheat & Prep: Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
- Season: In a large mixing bowl, toss the cauliflower florets and dried chickpeas with the olive oil and your Lamb Seasoning until everything is evenly coated in the red-hued spice.
- Roast: Spread the mixture in a single layer on the tray. Roast for 20–25 minutes, tossing halfway through, until the cauliflower is charred at the edges and the chickpeas are slightly crunchy.
- Finish: Serve warm with a drizzle of yoghurt (or vegan alternative) to contrast the smoked paprika.
Notes
This is a perfect healthy tray-bake or a vibrant side dish. The Mustard Powder in Vegetable Seasoning mix adds a lovely sharp background note to the roasted vegetables.
we recommend using our bespoke spice blend. Shop the Blend
THE PERFECT MATCH
To truly capture the depth of this dish,we recommend using our bespoke spice blend. Shop the Blend
