Paprika roasted whole cauliflower with chickpeas
If you’re missing a nice Sunday roast during Veganuary try roasting a cauliflower. It’s really yummy and works well with the usual sides dishes. This paprika roasted whole cauliflower with chickpeas is low-carb, gluten-free and super healthy too – so fits in most diets. I served it with brown rice, but couscous, mashed potatoes/sweet potatoes/roots, quinoa or a pilaf would work too.
Ingredients
Method
- Preheat the oven to 180°C.
- Combine the rub ingredients in a bowl and set aside.
- Trim the outer cauliflower leaves and the stalk so the cauliflower can sit flat.
- Chop the onion and garlic. Heat the oil in a medium casserole pan and sauté the onion and garlic. Stir in the mix herbs, then add the tinned tomatoes and bay leaf, season with salt and pepper, then cook for 5 minutes.
- Meanwhile rub the paste all over the cauliflower, then place it in the middle of the tomato sauce. Cut the carrots into chunks and place them around the cauliflower.
- Cover and put it in the oven for 45-55 minutes, or until tender. After about 45 minutes, add the drained chickpeas to the sauce.
- When the cauliflower is cooked through (check it with a skewer), remove the pan from the oven, and scatter some herbs on top.
- Serve warm.