Ingredients
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1 medium head Cauliflower
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250g Chickpeas1 can of chickpeas (drained) or 250g of home cooked chickpeas
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1 teaspoon Smoked Paprika
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1.5 teaspoons Ground Cumin
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1/2 teaspoon Tumeric
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2.5 tablespoons Olive OilEnough to coat the cauliflower and chickpeas
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1 teaspoon (optional) Chilli, choppedYou could use chilli flakes
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Strinkle before serving Freshly ground black pepper
Directions
This is an all year round salad recipe. It’s great with a plain salad but just as good with fish, meat or poultry. Chickpeas (also known as Garbanzo beans) have so many good things it isn’t possible to list them all here. The energy from them is slowly absorbed which keeps us full for longer and doesn’t cause blood sugar spikes. They are high in soluble fibre which helps prevent cholesterol from being absorbed into the bloodstream. They also contain zinc which is good for skin healing.
Cauliflower contains Vitamin K1 which is needed for blood clotting and bone formation. It also contains 2g of fibre per 100g and antioxidants, which help protect us from environmental damage, both inside and outside our bodies. The big bonus is that it doesn’t cause blood sugar spikes and it absorbs spice very well.
You can use as little or as much spice (yes please!) as you like to make this dish individual to you. Enjoy!
Steps
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1
Done
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Preheat the oven to 200°C/400°F/Gas mark 6. Place a baking tray in the oven to heat. |
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2
Done
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Break the cauliflower into florets and wash. Place on a tea towel to dry. If using tinned chickpeas rinse them and allow to dry. |
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3
Done
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Pour the olive oil into a bowl and add the spices. Add the cauliflower and chickpeas and mix to coat both. |
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4
Done
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Pour onto the preheated baking tray and place in the preheated oven. Bake for approximately 45 minutes or until the cauliflower is starting to get crisp, but don't allow it to get dried out. |
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5
Done
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Best served warm but can be eaten cold. If you have leftovers they can be added to any casserole or reheated with some halved cherry tomatoes. |
