Roasted cauliflower & chickpeas

Start the night before if using dried chickpeas.

A distinctive side dish to complement your meals (Vegan, Gluten Free)

Heat oven to 180°C degrees.


2 cauliflower – chopped small florets (or 2kg frozen)

3 cups slivered almonds

750g dried chickpeas (become about 2.5kg once cooked or if using tins)

1.5kg chopped carrots if you like

1kg onions (red or white) peeled and quartered

2 tablespoons of garlic, crushed (or more to taste)

5 teaspoons mild curry powder

5 teaspoons garam masala

sprinkle of nice salt (sea salt etc)


  1. Soak the chickpeas overnight, rinse and cook as per Cooking Pulses instructions.
  2. Mix all ingredients together in a large bowl until vegetables are coated with spices
  3. Place in a large baking tray in a layer no more than about 2cm deep otherwise the veg will steam rather than roast.
  4. Place in the pre-heated oven.
  5. Bake for 30-50 mins until tender, turning the veg over occasionally.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s