Baked cauliflower with chickpeas
This is a great side dish or just to make as a snack.
Whatever you call it, after 5 minutes it’ll be gone.
I practically live in the kitchen, but I never know whether my family will like what I make. Some recipes are an immediate hit, like this one. It should be added to your recipe notebook for regular rotation.
While I was at it I planned your next Friday night dinner.
Makes 4 servings
1 medium cauliflower
1.5 cups frozen chickpeas
1/3 cup olive oil
1 tsp minced garlic
1/2 tsp sweet paprika
1 tsp cumin
1 full tsp salt
1. Bring a pot of water to a boil. Break the cauliflower into small-medium sized florets and cook for 7-8 minutes. The cauliflower should be tender crisp. Drain.
2. Bring a pot of water to a boil and cook the chickpeas for 5 minutes, then drain. The chickpeas should be tender but not mushy soft.
3. Preheat an oven to 190°C.
4. Place the cauliflower and the chickpeas in a bowl. Add the olive oil and seasoning and gently mix together. Line a baking tray with parchment paper and evenly transfer the cauliflower and chickpeas to the tray. Bake for around 45 minutes.
Served with: potatoes baked with herbs, amazing chicken breast meatballs, spicy tomato and pepper salad, and breadsticks