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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C. 
  2. Combine the rub ingredients in a bowl and set aside.
  3. Trim the outer cauliflower leaves and the stalk so the cauliflower can sit flat.
  4. 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.
  5. 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.
  6. 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.
  7. When the cauliflower is cooked through (check it with a skewer), remove the pan from the oven, and scatter some herbs on top.
  8. Serve warm.