CauliflowerChickpeaSides & SaladsVeganVegetarian

Roasted Cauliflower and Chickpea Bowls

Cauliflower is a versatile and inexpensive vegetable that has long been used in Italian cuisine. For this recipe we’ve roasted it in Middle Eastern herbs and spices which transforms it from a humble vegetable into a delicious centre piece.

Prep Time: 15 mins
Cooking Time: 30 mins
4 people

Used in this recipe

Ingredients

1 whole cauliflower, cut into small florets
2 tbsp Filippo Berio Mild & Light Olive Oil
2 tsp sumac
2 tsp Za’atar
Salt and freshly ground black pepper
1 lemon, halved
400 g can chickpeas, drained and rinsed
1 tbsp tahini
2 tbsp Filippo Berio Extra Virgin Olive Oil
75 g baby spinach leaves
2 carrots, peeled and coarsely grated
250g pouch cooked quinoa
Handful Pomegranate seeds

Method

Preheat the oven to 200°C, Gas Mark 6.
Place the cauliflower florets in a large bowl and add the Filippo Berio Mild & Light Olive Oil, the sumac, za’atar and season. Turn to coat in the oil and spices, then place in a roasting tin with the lemon halves and roast 20 minutes.
Remove the lemon, turn over the cauliflower florets, stir in the chickpeas and cook for 10 minutes.
Squeeze the juice from the warm lemons into a bowl, discarding any pips and whisk with the tahini and Filippo Berio Extra Virgin Olive oil. Season to taste.
Divide the quinoa between 4 bowls and add the cauliflower and chickpeas, the spinach leaves and carrots.
Drizzle over the dressing and scatter with the pomegranate seeds. Serve immediately.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.