Roasted cauliflower and chickpeas

Roasting has become my favourite way to cook cauliflower – it turns the vegetable into a glorious feast of nuttiness. In this recipe, the cauliflower is combined with chickpeas and spices to make a wonderful side dish or a vegetarian option for dinner.

  • 25 mins cooking
  • Serves 4
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  • 1 cauliflower
  • 1 tin chickpeas, drained
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 2 tablespoon olive oil
  • 1/4 cup pine nuts
  • 2 tablespoon pomegranate molasses
  • 1 handful parsley, torn or chopped


  • 1
    Preheat oven to 200°C. In a mixing bowl, toss the cauliflower and chickpeas in the spices and olive oil until well coated.
  • 2
    Tip into a greased oven-proof dish, then bake for 20 minutes until the cauliflower florets are beginning to colour.
  • 3
    Add the pine nuts and pomegranate molasses to the mixture, toss to combine and continue cooking for a further 5 minutes until the cauliflower has browned and the chickpeas are gorgeously crunchy and chewy.
  • 4
    Scatter with the parsley and serve warm.

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