Roasted cauliflower, tomatoes and chickpeas

    This roasted cauliflower, chickpea and tomato dish is a quick and easy vegan dinner for 2.


    1 person made this

    Ingredients
    Serves: 2 

    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 400g sliced cauliflower
    • 300g cherry tomatoes
    • 1 (400g) tin chickpeas, drained
    • 1 lime, cut into wedges
    • 1 tablespoon chopped fresh coriander

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil; lightly grease the foil with oil or cooking spray.
    2. Combine olive oil, garlic, salt and pepper in a bowl. Add cauliflower, tomatoes and chickpeas; toss until well coated. Spread in a single layer on the prepared tray. Add lime wedges.
    3. Roast in the preheated oven until vegetables are caramelised, about 25 minutes. Remove lime wedges and top with fresh coriander.

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