Name: Paprika roasted whole cauliflower with chickpeas
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 medium cauliflower with leaves; 1 tsp olive oil; I onion; 1 garlic clove; 1 tsp Italian mixed herbs; 1 tin plum tomatoes; 1 tsp smoked paprika; 2 carrots; 1 tinned mixed black and white chickpeas; Salt & pepper; Fresh herbs( such as parsley, basil or coriander leaves); 1 bay leaf; For the rub:; 1 tsp smoked paprika; 1 garlic clove, minced; 1 tsp dried marjoram; Salt & pepper; 2 Tbsp soft dairy-free spread

Paprika roasted whole cauliflower with chickpeas

16 Jan 2022

by Wholeness

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Paprika roasted whole cauliflower with chickpeas

Background

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 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

1 medium cauliflower with leaves
1 tsp olive oil
I onion
1 garlic clove
1 tsp Italian mixed herbs
1 tin plum tomatoes
1 tsp smoked paprika
2 carrots
1 tinned mixed black and white chickpeas
Salt & pepper
Fresh herbs( such as parsley, basil or coriander leaves)
1 bay leaf
For the rub:
1 tsp smoked paprika
1 garlic clove, minced
1 tsp dried marjoram
Salt & pepper
2 Tbsp soft dairy-free spread

Instructions

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.