Roasted cauliflower, tomatoes and chickpeas

    35 min

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

    3 people made this

    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

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)