This dish is perfect for meat-free Mondays, weekend lunches or casual dinners. If you’ve never tried cauliflower roasted, you are in for a delicious surprise. It tastes completely different to boiled or steamed cauliflower. This dish is high in protein and essential fats from the chick peas and almonds; vitamins and minerals from the cauliflower and spinach; and with a slightly sweet dressing that children especially will love. If you’re avoiding sugar altogether, change the dressing to either a French vinaigrette, or use balsamic and olive oil. Trust us, you will never be afraid of cauliflower again!
1 medium cauliflower, sliced across and broken into pieces
1 tin chick peas, or 2 cups cooked dried chick peas
2 tbsp olive oil
1 red onion, chopped
3 tbsp sherry vinegar
1 ½ tbsp honey, or agave syrup
3 tbsp flaked almonds, toasted
50g baby spinach leaves, washed
Small handful dill, or coriander leaves
If using dried chick peas, soak them for 8 hours, or overnight.
Boil until just past al dente. Drain and reserve.
Heat oven to 200C/180C fan/ gas 6.
Toss the cauliflower pieces with the olive oil.
Line a baking tray with baking parchment and spread out the cauliflower pieces. Roast for 15 mins. Add the red onion, stir and roast for a further 15 mins.
Toast the flaked almonds, either on the stove in a small pan, or on a tray in the oven
Mix together the vinegar and honey (or agave syrup)
Toss together all the ingredients and serve at room temperature.