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Roasted Cauliflower And Chickpea Bowl

Roasted Cauliflower And Chickpea Bowl

Ingredients for One

  1. 200 grams chickpeas
  2. 150 grams cauliflower
  3. 0.5 tbsp all-purpose seasoning
  4. 5 grams coriander
  5. 30 grams cos lettuce
  6. 50 grams cherry tomatoes
  7. 0.25 Lebanese cucumber
  8. 0.25 lemon
  9. 2 tbsp Greek yoghurt - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams chickpeas
  2. 300 grams cauliflower
  3. 1 tbsp all-purpose seasoning
  4. 10 grams coriander
  5. 60 grams cos lettuce
  6. 100 grams cherry tomatoes
  7. 0.5 Lebanese cucumber
  8. 0.5 lemon
  9. 4 tbsp Greek yoghurt - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams chickpeas
  2. 600 grams cauliflower
  3. 2 tbsp all-purpose seasoning
  4. 20 grams coriander
  5. 120 grams cos lettuce
  6. 200 grams cherry tomatoes
  7. 1 Lebanese cucumber
  8. 1 lemon
  9. 8 tbsp Greek yoghurt - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams chickpeas
  2. 900 grams cauliflower
  3. 3 tbsp all-purpose seasoning
  4. 30 grams coriander
  5. 180 grams cos lettuce
  6. 300 grams cherry tomatoes
  7. 2 Lebanese cucumber
  8. 2 lemon
  9. 12 tbsp Greek yoghurt - PANTRY ITEM
  10. extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. preheat the oven to 200°C (fan-forced)
  2. rinse and drain chickpeas
  3. cut cauliflower into florets
  4. wash and chop coriander
  5. wash and roughly chop cos lettuce
  6. wash and cut cherry tomatoes into halves
  7. cut lemon into wedges
  8. rinse and chop Lebanese cucumber

Method:

  1. Spread the cauliflower florets and chickpeas on a baking tray. Drizzle with olive oil (1 Tbsp/P) and sprinkle with all-purpose seasoning, salt, and pepper. Toss to coat evenly.
  2. Roast in the oven for 25–30 minutes, flipping halfway, until the cauliflower is tender and lightly browned, and the chickpeas are crispy.
  3. While the cauliflower and chickpeas are roasting, prepare the salad. In a large bowl, combine the cucumber, cherry tomatoes, cos lettuce, and coriander. Drizzle with a little olive oil, season with salt and pepper, and toss gently to coat.
  4. Divide the salad evenly between bowls, then top with roasted cauliflower and chickpeas.
  5. Add a dollop of yogurt to each bowl and garnish with extra coriander leaves, if desired.
  6. Serve immediately with lemon wedges on the side for a refreshing citrus touch.
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