Roasted cauliflower takes cauliflower from meh to wow! I have to say, I’ve never been a huge cauliflower fan. I much prefer brocolli for it’s taste, and it’s also a little more nutrient rich than it’s cousin the cauliflower. But I bought a huge cauliflower at the market the other week to give it another wirl, and I’d heard around the place that roasted cauliflower was pretty tasty. And yup, the rumours are true – cauliflower roasted is delicious!
I roasted my cauliflower with a range of spices with olive oil. This recipe is a really yummy lunch idea, or it goes well as a side dish with pan fried fish.
Nutritionally, cauliflower is a good source of of vitamins C and K. It also contains some folate, fibre and small amounts of potassium and riboflavin. As with other members of the brassica family, cauliflower is source of phytochemicals, particularly glucosinolates, carotenoids and phenolic compounds.
Chickpeas are high in fibre and a source of protein to help keep you feeling fuller for longer. They also a source of magnesium, vitamin B6 and iron.
Ingredients
1 tsp coriander seeds
1 pinch of chilli powder
1 tsp turmeric
1/2 tsp ground ginger
1/2 tsp garam masala
1 cauliflower
1 tin chickpeas, drained and rinsed (optional)
4 Tbsp olive oil
4 handfuls of kale, stalk removed and finely chopped
For the dressing:
1/4 cup Greek yoghurt
juice of 1 lemon
1 tsp Dijon mustard
1 tablespoon of extra virgin olive oil
salt and pepper
Method:
Preheat oven to 210 degrees Celcius. Mix all the spices in a small bowl.
Chop cauliflower into little pieces – remove any large stem pieces.
Put the chopped cauliflower and drained chickpeas in a bowl and drizzle over the olive oil.
Next, sprinkle over the spices and mix well with your hands (easiest way to get good coverage of spices.
Place the spiced cauliflower and chickpeas on an oven dish and bake for 20-30 minutes, or until the cauliflower is crisp.
While the cauliflower is roasting, mix the ingredients for the dressing together in a small bowl.
When the cauliflower and chickpea mix is cooked, take out of the oven and add to a bowl. Stir through the chopped kale. It will wilt a little with the heat.
Serve with the yoghurt dressing.
Recipe modified from here
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