Mains
Roasted Chickpeas and Cauliflower
Golden roasted cauliflower with crisp chickpeas.
Ingredients
How many servings?
3
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 1 cauliflower and 400 g cooked chickpeas. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Preheat the oven to 210°C. Break cauliflower into florets and drain the chickpeas well.
- Toss with oil, cumin, paprika and salt; spread over a tray.
- Roast for 25–30 minutes, turning once, and finish with lemon juice.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.