This is one of my most favourite vegetable dishes at the moment! It's so easy to make and unbelievably nutritious! Cauliflower is great because it provides a high quantity of nutrients per calorie - it's rich in fibre, cancer-fighting phytochemicals, and bone-strengthening vitamin K!
For this dish, I've roasted the cauliflower in lime juice, freshly grated ginger, turmeric, ground cumin, ground coriander, cumin seeds, salt, pepper and rapeseed oil. I've also added some chickpeas to the mix - they go so well with cauliflower and give you a massive protein hit! The combination of the spices and the tangy lime juice is so delicious - you HAVE to give this one a go!
1 large head of cauliflower, washed and broken into florets
400g tinned chickpeas, drained and washed
3 tbsp. fresh lime juice
3/4 tsp. turmeric
1 tbsp. ginger, finely chopped
2 tbsp. fresh ginger, grated
1 tsp. salt
1 tsp. black pepper
2 1/2 tsp. ground cumin
2 tsp. ground coriander
4 tbsp. rapeseed oil
1 tsp. cumin seeds
Fresh coriander, finely chopped, to serve
Place the cauliflower florets and chickpeas in a large bowl.
In a small bowl, add the lime juice, turmeric and ginger and mix well. Then pour this mixture over your cauliflower and chickpeas.
Then add the ground cumin, ground coriander, salt and pepper to the large bowl. Using your hands, you want to mix all of this together ensuring the cauliflower is fully covered. If you have the time, you can set aside for 1-2 hours to ensure that the all the spices and juices have been fully absorbed.
Preheat the oven to gas mark 7. Put the rapeseed oil in a small frying pan over a medium heat. When the oil is hot, add the cumin seeds until they start to sizzle and there is a fragrant smell released. Then pour over the cauliflower and chickpeas.
Grab a large baking tray, and spread the cauliflower and chickpeas in a single layer and place in the oven for 30-40 minutes - depending on how 'roasted' you like your vegetables. Make sure you turn the cauliflower regularly. Once browned and cooked through, remove from the oven.
Sprinkle with fresh coriander to serve.