Main Dishesdeliciouslyella
Roasted Cauliflower, Chickpeas & Romesco Sauce
This nourishing dish is packed with goodness – crispy cauliflower, crunchy chickpeas, coriander seeds, almonds and silky tomatoes. It’s rich in protein, fibre, antioxidants and healthy fats, thanks to the diverse range of plants. Delicious as a simple lunch or as part of a bigger spread.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 430°F. On a large baking tray, toss together the cauliflower, chickpeas, cherry tomatoes, coriander seeds and chilli flakes (if using) with a drizzle of olive oil, and season generously. Roast for 20—⏱️ 25 minutes until blistered and charred.
cauliflower1chickpeas8.5 ozcoriander seeds1 teaspoondrizzle of olive oil
2
Whilst the veg are roasting, add the almonds to a small baking tray and toast in the oven for about 4—⏱️ 5 minutes until golden. Keep a close eye on them as the oven is very hot.
3
To make the romesco sauce, simply add of the ingredients, including the toasted almonds to a high-speed blender and blitz until smooth. Season to taste.
4
To serve, spread the romesco sauce onto a large serving plate, then top with the roasted cauliflower mixture and a handful of coriander. Delicious with steamed quinoa or fresh sourdough.
cauliflower1handful of coriander
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